- 2 T olive oil
- 1 T curry paste
- 2 cloves garlic, crushed
- 1 x 5 cm piece of ginger, chopped
- 1 x 400 ml can coconut milk
- 2 T peanut butter
- 400 g prawns, cleaned
- 2 ripe tomatoes, sliced into wedges
- 50 g coconut shavings
- ¼ cup chopped coriander
- 1 dried chilli, chopped
- Sea salt and freshly ground black pepper
- 300 g baby spinach, blanched
Place a large saucepan over a medium to high heat. Add the olive oil, curry paste, garlic and ginger. Gently fry until fragrant, then add the coconut milk and peanut butter and leave to simmer for 10 minutes.
Add the prawns and cook for 5 to 10 minutes. Remove from the heat and set aside. Crush the tomato wedges between your fingers and toss with the coconut shavings, coriander, chilli and seasoning.
Ladle the hot prawn curry into deep bowls and stir in the wilted spinach. Top with the coconut-and-tomato salsa and serve immediately.
Cook’s note: Ladle over silky soft noodles or mop up the juices with crusty warm bread.