Spinach and Coconut Milk Prawn Curry, made with SN2

The sweetness of spinach and coconut, concentrated by a hidden note of cheese and the savour of prawns into a plate with real substance.

SPICE CURRY SPICE PACK [Spice Curry Spice Pack Symphony No.2 / SN2] makes this Spinach and Coconut Milk Prawn Curry.

The bright aroma of SN2 suits a seafood curry. In this recipe we blend spinach and coconut milk into a sauce, fold that into the curry paste to make the curry sauce, and finish by simmering the prawns over low heat for 5 minutes so they plump up. Serve with coriander and lemon for a plate that is fresh and full-flavoured at once.

When your spice curry turns out watery Are the whole spices in the starter bag meant to be eaten? Which spice do you add when you want more heat?

Ingredients (serves 4)

• SN2 / starter spices (the bag of whole spices): 1 bag
• SN2 / powder spices (the bag of ground spices): 1 bag
• Prawns (peeled): about 200–300g
• Spinach: 1/2 bag (as much as you like)
• Onion: 1
• Tomato purée: 1 pack (a shop-bought 100–150g pack)
• Garlic: 10g grated (roughly 1–2 cloves)
• Ginger: 10g grated
• Coconut milk: 200ml
• Water: 100ml
• Nam pla (Thai fish sauce): 2 tsp (soy sauce also works)
• Sugar: 1 tsp
• Salt: 1 tsp
• Grated hard cheese: about 20g
• Oil: 3 tbsp (use whichever oil you prefer; for this recipe we suggest olive oil or white sesame oil)
• Lemon: to taste (use as you like if you want more acidity)
• Coriander: to taste (use as you like as a topping)
  
  

About the poached egg

Since we are working with spinach, we added a poached egg on top. If you would like to make one, here is a guide to follow.

Preparation

• Grate the garlic, then the ginger, in that order
• Finely chop the onion
• Wash the spinach in water, cut it to fit a heatproof bowl, cover it loosely with cling film and microwave at 600W for 2 minutes, then blend it together with the coconut milk: 200ml and water: 100ml into a sauce.
• If the peeled prawns still have their veins, remove them, rub them with a little salt, leave for about 5 minutes, then rinse and drain thoroughly.

Method

1. Pour the oil into a pan, add the starter spices (the bag of whole spices), then set it over low heat.
   
   
   
   
   
   
2. Once the mustard seeds (the small black ones) start to pop, add the grated garlic and ginger and stir them through the spices. Cook for about 30 seconds.
   
   
3. Add the onion, stir it through, then turn the heat to high and cook until amber, splashing in water as you go.
   
   

   Splashing in water matters. If it looks like catching, add about 1 tbsp of water at a time, several times over, and keep cooking patiently until it is amber.

4. Once the onion is amber, switch to medium heat, add the tomato purée, salt: 1 tsp, sugar: 1 tsp and nam pla: 2 tsp, and stir them in.
   
   
5. When it comes to a gentle simmer, add all of the grated cheese and powder spices and stir, thinking of it as cooking the powder itself through.
   
   
   
   
6. Lower the heat to low, add all of the spinach and coconut milk sauce you prepared, stir it in and bring it to a boil once.
   
   
   
   
7. Once it has come to the boil, add the prawns and simmer over low heat for 5 minutes.
   
   
   
   
8. Finally adjust the salt, spoon it onto a plate and serve with coriander and lemon.

Inspice spice curry spice sets contain none of the chilli, cayenne or red pepper that usually carries the heat, so add as much as you like to suit your taste.