Thai Prawn Curry
1 tsp grated fresh root ginger
1 garlic clove, crushed
1 red chilli, finely chopped
2 kaffir lime leaves
100g/3½oz cherry tomatoes
100g/3½oz thin green beans
1 tbsp green Thai curry paste
100ml/3½fl oz/⅓ cup half-fat coconut milk
250g/9oz peeled raw tiger prawns (shrimp)
200g/7oz baby spinach leaves
75g/3oz/⅓ cup basmati rice
a few fresh coriander (cilantro) sprigs, chopped
1 Spray a non-stick frying pan lightly with oil and place over a medium heat. When hot, add the ginger, garlic and chilli and cook for 2 minutes without colouring.
2 Add the lime leaves, cherry tomatoes and beans and cook for 1 minute. Add the curry paste and coconut milk, then simmer gently for 8–10 minutes.
3 Stir in the prawns and spinach and cook for 3 minutes, stirring occasionally, until the prawns are pink all over. The spinach will wilt and turn bright green.
4 Meanwhile, cook the rice according to the instructions on the pack.
5 Serve the curry on a bed of rice, sprinkled with coriander.