The Hairy Dieters Coconut Prawn Curry

I was given the Hairy Dieters Cookbook for Christmas, as I went to go and watch their stage show last year where they dapped around on stage talking about their travels and how much weight they had lost.


I went for the Coconut Prawn Curry for the first recipe I tried. I love prawns and I love using coconut milk in curries so it seemed an ideal first recipe to try.

It was very easy. I added mushrooms because I had some left over which went well. And I used 100g more of spinach which didn’t seem to affect it too much. I also used full fat coconut milk as I had some left over in the fridge.

It all came together really well and was very flavoursome and surely a few of your five a day. A good one to make.


Ingredients

2 tbsp curry paste (I used tikka)
2 tbsp cold water
1 medium onion, halved and finely sliced
1 red pepper, deseeded and cut into small chunks
1 tbsp mango chutney
4 tomatoes, quartered, deseeded and diced
200ml coconut milk
2 tsp cornflour
200g cooked king prawns
100g baby spinach leaves

Method

In a large non-stick frying pan or wok, cook the curry paste, 1 tbsp water, onion and diced peppers over a low heat for around 5 minutes. Stir regularly to prevent sticking, until the onion has started to soften.

Add the mango chutney, diced tomatoes and coconut milk to the pan and bring to a simmer. Cook for around 4 minutes, stirring every now and again until the tomatoes are just beginning to soften.

Mix the cornflour with the rest of the water to make a smooth paste and add to the sauce in the pan. Cook for around a minute, stirring all the time until the sauce thickens slightly.

Add the prawns to the pan along with the baby spinach leaves and cook for a couple of minutes until the prawns are hot through and the spinach has wilted.

Serve immediately with some steam white rice and a nice hot naan bread!