As seen on YouTube for the IWD 2025 cook along series
Ingredients
2 tbsp olive oil
1 medium Onion / 2 shallots finely chopped
2 garlic cloves grated
2 Inch ginger grated
1 tsp paprika
1 bunch fresh Coriander
1 sprig fresh thyme
1 tbsp Tomato paste
400g fresh or 1 tin chopped tomatoes
2 fresh red/green chillies
1 handful fresh or frozen spinach
250g large raw peeled prawns
Salt&Pepper
OPTIONAL Side Salad
Fresh mint, diced cucumber, 1 carrot grated, spring onions sliced, fresh coriander
Method
In a saute pan add in 2-3 tbsp good quality olive oil. Slice the onions and add these to the pan on a medium heat. Allow the onions to release their natural sweetness, softer, and colour. Now grate in the ginger and garlic, followed by the thyme nd chillies. When you start to smell the aromatics, pour in the tomatoes. give everything a stir to coombine and then add the raw prawns. Season well with salt and allow the prawns to stew into the sauce. After 5/6 minutes finely chop the ends of the fresh coriander and add these into the pan. The fresh herbs will lift the dish. Check the seasoning and once the prawns are pink and cooked through turn off the heat. Add in the spinach and allow it to wilt in the residual heat.
To make the salad, grate the carrot and finely dice the cucumber. Add in the fresh herbs, with a squeeze of fresh lemon and serve alongside the hot curry.
This makes for a quick and delicious in-season mid-week go to.