Spinach and coconut prawn curry

spices for prawn curryThe veg patch cookbook through the year, 192pp.
edited by Caroline Bretherton
DK, Penguin Random House, Melbourne, 2017
Cooking on page 32

This practical cookbook is divided into sections for the four seasons. Each chapter includes recipes for the most common vegetables and fruits that are available in that season. Of course, the chapters are aligned with the seasons in the Southern Hemisphere.  Everyone above the Equator would have to adjust the recipes by six months.

The book also includes useful tips regarding when to harvest, how to store, how to preserve, how to freeze and such. As I thumb through the book, I can imagine cooking almost every single recipe. Page 32 has ingredients we love and usually have on hand, even when not in season.

Spinach and prawn curry

Spinach and coconut prawn (shrimp) curry

2 tbsp sunflower oil
2 red onions, finely chopped
4 garlic cloves, finely chopped
large thumb-sized knob of ginger, finely grated
1/4–1/2 tsp chilli powder
1/2 tsp turmeric
2 tsp ground cumin
1 tsp ground coriander
4 large tomatoes, skinned and finely chopped
400ml (14 fl oz) coconut milk
10 fresh or dried curry leaves (optional)
150g (5 1/2 oz) spinach, rinsed, stalks removed and leaves finely shredded
400g (14 oz) raw king prawns (shrimp), shelled weight
1/2 tsp caster sugar
sea salt

spinach, onion, garlic spices for a curry spinach and prawn curryMethod
Heat the sunflower oil in a large, deep-sided frying pan or wok. Add the onions, garlic and ginger, and cook for 2–3 minutes over low heat until soft, but not brown. Add the spices and cook for a further 1–2 minutes to release the flavours

Add the tomatoes and continue to cook over low heat for another 2 minutes, until the flesh starts to break down. Add the coconut milk and curry leaves (if using), and bring to a boil. Mix in the spinach and lower the heat, continuing to cook until the spinach has collapsed. Baby spinach will take 1–2 minutes, bigger leaves up to 4 minutes.

Add the prawns (shrimp), sugar and a pinch of salt, and cook for a further 2 minutes over high heat, or until the prawns turn bright pink. Serve with basmati rice, nan bread and lime wedges on the side.

How it played out
Other than using tinned tomatoes and coconut oil instead of sunflower oil, I followed the recipe’s ingredients and instructions.

I used baby spinach, dried curry leaves and a 1/2 teaspoon of chilli powder. Everything came together easily and the cooking times were accurate. Served with rice.

This made a delicious weeknight dinner. Quick to put together and loaded with flavour. In future, I would use only 1/4 teaspoon of chilli. As much as I like chilli, the 1/2 teaspoon seemed excessive in this recipe. If you make it, let me know what you think.

Veg patch cookbookAs an aside
Hope you noticed the knife in the middle photo above (with the ground spices). I bought this amazing custom-made knife from New West Knife Works in Jackson Hole, Wyoming.

In fact, I lashed out and bought five knives and three potato mashers. Wish I’d bought more of everything.

I have given away three knives and two mashers as gifts. One of these days, I’ll do a post on the knife shop. Have to say that I really appreciate good craftsmanship.


About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Fish and seafood, Main dish, Vegetable and tagged , , , , , , , , , , , , . Bookmark the permalink.

10 Responses to Spinach and coconut prawn curry

  1. Vicki says:

    Sounds yummy and I think I can even eat it with my allergy/food intolerances. I’ve run out of Coconut Oil though. (I don’t buy Sunflower oil any more, preferring medium and/or light olive oil).

    I buy bags of baby spinach too. Ordinary spinach takes too much washing.

    I would probably use only 1/4 tsp chilli powder also (as mine is quite hot). So all I’d have to buy would be the curry leaves, some more tinned coconut milk and some prawns.

    …..maybe next time I’m at the local Asian fresh food market in the next suburb 🙂

  2. That would be a very well liked dish. Coconut oil? Coconut cream is also one my favourite add-ons to almost every dish. Nice with pumpkin soup, for instance.

  3. CarolCooks2 says:

    Like you I love chilli but the dried chilli is super hot here and sometimes too much like you said can overpower something like prawns…I love the sound of this and love prawns with spinach 🙂

  4. This shrimp dish looks so good and easy enough for me to make. I like the idea of a recipe book dedicated to seasonal bounty. And that knife! That is one very nice looking knife!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s