Creamy Thai Green Prawn Curry

Ingredients

• 500 g raw king prawns, peeled
• 3 tbsp gluten-free Thai green curry paste
• 400 ml coconut milk
• 1 courgette, sliced into half-moons
• 80 g baby spinach
• 2 tbsp gluten-free fish sauce
• 1 lime
• 1 tbsp coconut oil
• 300 g jasmine rice

Method

1. 1

   Cook the jasmine rice according to packet instructions and keep warm.

2. 2

   Melt the coconut oil in a large saucepan over a medium heat, add the green curry paste and fry for 1–2 minutes until fragrant.

3. 3

   Pour in the coconut milk, stir well and bring to a gentle simmer.

4. 4

   Add the courgette and cook for 4 minutes until just tender.

5. 5

   Add the prawns and fish sauce and simmer for 3–4 minutes until the prawns are pink and cooked through.

6. 6

   Stir in the spinach until wilted, squeeze over the lime juice and serve with jasmine rice.