- 2 tbsp sunflower oil
- 1 tbsp curry paste
- 2 tbsp fresh lemon juice
- 1 tbsp Robertsons chicken spice
- 300 g prawns fresh and clean
- 3 cups baby spinach
- 400 ml coconut cream
Serving Size 4
Amount per serving
Heat oil in a saucepan over medium heat, add curry paste, lemon juice and cook for 2 minutes.
Add Robertsons Chicken Spice and prawns and fry for 2 minutes.
Add spinach and continue frying for 5 minutes.
Add coconut cream, bring to the boil and simmer on low heat until the sauce thickens, 15 – 20 minutes.