Here's tonight's experiment. It's a total winner and a complete meal in one bowl.
Quick Shrimp Curry
Ingredients
▢ 1 tbsp vegetable oil
▢ 1 onion , finely diced
▢ 1 tbsp Garam Masala or mild curry powder
▢ 1 tsp ground turmeric
▢ 1 tsp salt
▢ 1 red chilli , finely diced
▢ 2 tbsp freshly grated ginger
▢ 2 garlic cloves , minced
▢ 2 tbsp tomato paste
▢ 50 g | 1/4 cup ground almonds (see notes)
▢ 240 ml | 1 cup light coconut milk
▢ 120 ml | 1/2 cup vegetable stock
▢ 2 bell peppers , sliced
▢ 1000 gr/15 oz raw peeled prawns (shrimp)
▢ 225 g | 1 cup baby spinach
▢ 1 lime quartered , to serve
▢ Coriander (cilantro), to serve
▢ Pinch chilli flakes, to serve
Instructions
Heat the oil in a large pan or wok. Cook the onion over medium heat for a couple of minutes until softened.
Stir the curry Garam Masala, salt, turmeric, garlic, chilli and fresh ginger.
Add the tomato paste and stock. Stir in the ground almonds, coconut milk, and bell peppers. Cook for 5 minutes.
Add the prawns and cook until they just turn pink - a couple of minutes.
Finally, add the spinach and cook until it wilts. Check and adjust the seasoning to your taste.
Serve over rice with a pinch of chilli flakes and lime wedges on the side.
Fabulous--and filling!
