Quick and easy prawn curry
If you are looking for a midweek nutriment , you cannot fail with prawn curry! This easy recipe requires minimal effort and maximum flavor.
INGREDIENTS
▢1 tablespoon of oil or use Fry Light spray
▢1 onion, finely diced
▢1 tablespoon Garam Masala or light curry
▢1 teaspoon of turmeric powder
▢1 teaspoon salt
▢ 1 red chili, finely diced
▢ 2 tablespoons grated ginger
▢2 chopped garlic cloves
▢2 tablespoons of ingredient
▢50 g | 1/4 cup ground almonds (see note)
▢240 ml | 1 cup thin coconut milk
▢120 ml | 1/2 cup vegetable broth
▢2 bell pepper, sliced
▢700 g | 1.5 ounces of raw peeled shrimp (shrimp)
▢225 g | 1 cup baby spinach
▢1 lime, chopped, to serve
▢Coriander (coriander), for serving
▢ Chopped cayenne pepper, for serving
INSTRUCTIONS
1.Heat the oil during a large skillet or skillet. Cook the onions over medium heat for a couple of minutes until soft.
2.Add Garam Masala curry, salt, turmeric, garlic, chilies, and fresh ginger.
3.Add ingredient and stock. Add ground almonds, coconut milk, and paprika. Cook for five minutes.
4.Add shrimp and cook until pink - a couple of minutes.
5.Finally, add the spinach and cook until wilted. Check and adjust the seasonings to your taste.
6.Serve over rice with a couple of chili flakes and lime wedges on the side.
