Thai Prawn Curry

Add punch to your mid week meal with this quick, easy and delicious curry.

This recipe is one of the easiest you will come across, but you don't loose out on flavour! Red Thai curry paste packs a punch but is complimented by the smooth, refreshing coconut milk and light prawns. Spinach ticks the box for your essential greens too.

Great recipe if you do not have much time/trying to spend less on food and can be easily scaled up. I served mine up with rice (which I added a little turmeric for extra flavour, health benefits and I just love the way it looks)but could also be enjoyed with naan bread.

Ingredients

Serves 2

• 150g cooked prawns

• 2 tbsp red Thai curry paste

• 200g spinach

• 200ml coconut milk

• 1 White onion diced

• Couple of sprigs of oregano, remove the leaves and finely chop

Directions

1. Heat oil in a pan and fry off the onions for 5 minutes and add to the slow cooker.

2. Add the curry paste, coconut milk, spinach and oregano. Cook for 1 1/2 hours on low.

3. Add the prawns and cook for further 20 minutes on low.