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Goan prawn & coconut curry
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Serves: 2 - 3
400g essential Waitrose Potatoes, cut into 2cm cubes
1 tbsp oil
1 onion, diced
½ x 175g pack Waitrose 1 Baby Corn, halved lengthways
1 Thai red chilli, finely sliced
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
400ml can coconut milk
200g cherry tomatoes
180g pack raw Waitrose Extra Large King Prawns
115g pack baby spinach
½ x 28g pack coriander, chopped
250g pouch Tilda Pilau Steamed Basmati Rice
1 Parboil the potatoes in boiling water for 5-6 minutes, then drain. Meanwhile, heat the oil and fry the onion for 3-4 minutes, then add the potatoes, baby corn, chilli and spices and fry for 1-2 minutes.
2 Add the coconut milk and tomatoes and simmer for 3-4 minutes. Stir in the prawns and then the spinach and cook for 1-2 minutes or until the prawns are pink and the spinach has wilted. Season and sprinkle in the coriander.
3 Heat the rice according to pack instructions and serve with the curry.
Typical values per serving:
Per serving (for 3)
This recipe was first published in October 2017.