Juicy king prawns in a spicy tomato sauce - a perfect quick supper from Anna Richardson
Serves 2
Ready in under 15 mins
214 kcal per portion
INGREDIENTS
- Mild cooking oil spray
- 2 tbsp medium or balti curry paste
- ½ medium onion, finely sliced
- 1 tbsp mango chutney
- 4 ripe tomatoes, quartered
- 200g (about 20) cooked and peeled frozen king prawns, thawed
- 100g pack (3-4 good handfuls) baby spinach leaves
Method
- Place a large non-stick frying pan or wok over a low heat and add the curry paste and onion. Cook together over a medium heat for 3 minutes, stirring regularly until the onion is softened.
- Add the mango chutney, tomatoes and 200ml cold water, and bring to a simmer. Leave to bubble for 4-5 minutes, stirring occasionally until the tomatoes are soft but holding their shape and the liquid has reduced by half.
- Scatter over the prawns and spinach leaves. Stir-fry for 2-3 minutes or until the prawns are hot and the spinach is softened. Serve in warm, deep bowls.
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