Prawn Curry

• 2 tbsp oil
• 1 None onion, chopped
• 2 tsp ginger, finely grated
• 1 clove garlic, minced
• 1/4 cup red curry paste
• 2 None tomatoes, chopped
• 1 (13.5 oz) can coconut cream
• 1 None lime, juiced
• 1 tbsp chili sauce + extra, to serve
• 1 1/2 lb king prawns, peeled, deveined, tails intact
• 1 oz baby spinach
• 1 cup fresh cilantro leaves
• None None steamed jasmine rice, to serve

1. Heat oil in a large saucepan over medium heat. Sweat onion, ginger and garlic for 2-3 mins, until onion is tender. Add curry paste and cook for 1-2 mins, until fragrant. Add tomatoes and cook, stirring, for 1 min. Add coconut cream, lime juice and chili sauce. Bring to a boil, reduce heat and simmer for 2-3 mins.
2. Add prawns and cook, stirring, for 2-3 mins, until cooked through. Fold in spinach and cilantro. Simmer for 1 min.
3. Serve with steamed jasmine rice and extra chili sauce.

oil, onion, ginger, clove garlic, red curry, tomatoes, coconut cream, lime, chili sauce , king prawns, baby spinach, fresh cilantro, steamed jasmine rice

Taken from recipes-plus.com/api/v2.0/recipes/26066 (may not work)