A light citrusy curry with a handful of flavours that compliment each other. Perfect for a warm summers evening.
- 2 tbsp butter
- 1 1/2 lb of cooked prawns
- 1 onion diced
- 4 cloves of garlic minced
- 1 tsp fresh ginger crushed
- 1 tbsp curry powder
- 1 can coconut milk
- 2 tbsp honey
- 1 lime juiced
- A handful of baby leaf spinach
- 1 tbsp chopped coriander
- salt and pepper to taste
Melt butter in a heavy based frying pan, over a medium heat and saute the diced onion until opaque. Add the garlic and ginger to the pan and stir through.
Sprinkle over the curry powder and pour in the coconut milk. Stir gently and bring to a simmer. Add the honey and lime juice and season to taste.
Stir in the spinach and allow to wilt before adding the prawns and coriander.
Simmer for a further 5 minutes until prawns heated through. If necessary season once more.
Serve with a choice of rice or noodles.