SPICY – Aldo Zilli’s Thai prawn curry

Aldo Zilli’s Thai Prawn Curry  

Serves 4

INGREDIENTS

20 raw tiger prawns, peeled and deveined
50ml good fish stock
5 shallots, finely sliced
Good Handful of fresh spinach, torn
2 tablespoons thai green curry paste
2 tablespoons chopped fresh coriander
1 tin coconut milk
1 teaspoon olive oil
1 garlic clove, finely chopped

METHOD

1. Pan fry the garlic and shallots over a medium heat for two minutes then add the thai paste. Cook for a further two minutes stirring continuously.

2. Add the fish stock and cook for 15 minutes over a medium heat, then add the coconut milk and cook for a further 15 minutes.

3. Add the prawns and spinach and cook for 10 minutes until the prawns are pink in colour. Add the coriander and serve immediately with coconut rice.