Serves 4

 

1lb raw prawns

1 red chilli

2cm piece of ginger, finely chopped

2 cloves garlic, finely chopped

1 tsp tumeric

2 tsp curry powder

1 tbsp Marigold vegetable stock

1 tbsp coconut oil

Bunch of fresh coriander, chopped

Juice of 2 limes

2 large handfuls of fresh spinach

1 can coconut milk (may need a bit more if you like lots of sauce)

1 tsp sesame oil (optional)

1 lime (optional)

Chopped coriander for decoration

 

Wholewheat egg noodles prepared as per instructions (to serve)

 

Finely chop chilli, ginger and garlic. Add turmeric and curry powder and work into a paste. Put coconut oil in a large pan and heat tip very hot. When hot, add the paste plus marigold veg stock. Stir for a minute or two but reduce the heat a bit. Add the prawns and toss in the spicy mixture. When pink add the coconut milk. Stir through and then add the spinach. Fold it into the liquid. At this point you may want more liquid, so add some more coconut milk if required. At the last moment add the chopped coriander and lime juice and if you want to use it, the sesame oil.

 

Serve on wholewheat egg noodles (available in most supermarkets) and sprinkle with some chopped coriander. If desired, add a wedge of lime to the plate.