I don’t know about you, but I don’t want to be stood over the stove for too long on hot evenings. When we have a run of good weather, that can pose a problem. There is only so much salad I can serve up, before I have a mutiny on my hands! This curry from The Hairy Dieters book is lovely and fresh and cooks very quickly.
I’ve adapted it to feed 4 people. They are generous portions so it would feed 2 adults and 3 children. In the book the sauce is thickened with cornflour, but I prefer not to.
Coconut Prawn Curry
4 tbsp medium curry paste
2 tbsp cold water
1 large onion, very finely sliced
1 orange & 1 yellow pepper
2 tbsp mango chutney
500g vine ripened tomatoes
400ml tin half fat coconut milk
300g cooked king prawns
200g baby spinach leaves
Put the curry paste in a large pan and mix in the water. Gently soften the onion for 5 minutes, then add the peppers (chopped in large chunks) for a few more minutes.
Add the tomatoes (cut into 6-8 wedges) mango chutney and stir in the coconut milk. Simmer gently for 5 minutes.*
Add the prawns and baby spinach. Continue to simmer gently for another 5 minutes.
I serve with basmati rice and sometimes forget to put it on soon enough. The curry is done in just under 20 minutes. Perfect for these sunny days we’re having.
I spent the morning trainer shopping, with a boy who has suddenly become very fussy about his footwear. Time for an ice cold drink and a catch up with The White Queen, before I get too far behind. Anyone else watching?
*If you want to thicken the sauce add your cornflour paste at this point.