Prawn curry with tamarind, coconut and spinach

This is one of those quick but delicious supper dishes that really hits the spot. The creamed coconut goes perfectly with the fragrant spices and tomatoes in the sauce and the prawns and spinach create the perfect one-pot dish – I serve it with plain basmati rice. Once the ingredients are prepped (about 10 minutes), it takes just another ten to create the sauce and cook the rice. This recipe serves two generously.

prawn tamarind curry

  • 400g raw jumbo prawns
  • 1 banana shallot, peeled and finely chopped
  • 2 garlic cloves, peeled and finely grated
  • 1 x 4-cm piece of fresh ginger, peeled and grated
  • 1 tbsp vegetable oil
  • 1 tsp ground turmeric
  • 2 tsp ground coriander
  • 1 tbsp tamarind pulp (I make mine with fresh tamarind paste but you can buy it in a jar e.g. Waitrose Cook’s Ingredients range – if you can’t get it just add the juice of a fresh lime)
  • 2 tbsp tomato ketchup
  • 2 large pinches of chilli flakes and a pinch of chilli powder
  • 100g creamed coconut
  • 1 tin of tomatoes
  • 1 bag of fresh spinach – wilted
  • 1 handful of Thai basil
  • Basmati rice to serve

To make…

  1. Wilt the spinach in a wok over a medium heat and then set aside on a plate.
  2. Dry the wok and heat the oil in it.
  3. Stir-fry the shallot for a few minutes and then add the grated garlic and ginger. Stir and after a couple of minutes add the ground coriander, turmeric, tamarind, tinned tomatoes, ketchup, chilli flakes, a pinch of sea salt and creamed coconut. Stir thoroughly over a medium heat and allow the flavours to infuse. Check for seasoning – add a little more chilli or salt to taste.
  4. Add the raw prawns and then the wilted spinach – it will take just a few minutes for the prawns to cook through.
  5. Serve with rice and a good handful of fresh Thai basil.

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About Janet Davies @pigeoncottage

Food lover, author, cook!
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