Prawns In Coconut Sauce

• 1 tbsp peanut oil
• 1 None onion, peeled and thinly sliced
• 2 tsp minced garlic
• 2 tsp chopped mild chili
• 24 None raw king prawns, peeled, tails intact, deveined
• 1 (13.5 oz) can coconut milk
• 2 tsp fish sauce
• 1 tbsp soy sauce
• 1/2 lb cherry tomatoes, halved
• 2 oz baby spinach
• 2 tbsp fresh cilantro leaves, finely chopped
• None None shredded spring onion, to serve
• None None rice noodles, to serve

1. Heat oil in a wok or large frying pan over high heat. Stir-fry onion, garlic and chili for 1-2 mins, until tender and aromatic. Add prawns and stir-fry for 2-3 mins, until pink. Set aside and cover to keep warm.
2. Add coconut milk, fish sauce and soy sauce to wok. Bring to a boil, reduce heat and simmer for 5 mins, until sauce thickens slightly. Return prawn mixture to wok along with tomatoes, spinach and cilantro. Toss for 1-2 mins. Top with spring onion and serve with rice noodles.

peanut oil, onion, garlic, mild chili, king prawns, coconut milk, fish sauce, soy sauce, cherry tomatoes, baby spinach, cilantro, spring onion, rice noodles

Taken from recipes-plus.com/api/v2.0/recipes/22525 (may not work)