coconut prawn curry with tomato salsa

heat a glug of olive oil to a medium heat and gently fry 1 tablespoon of curry paste, 2 cloves of garlic and a 5cm piece of finely chopped ginger. add 400ml coconut milk and 2 tablespoons of peanut butter and simmer for 10 minutes.

add 400g of cleaned prawns and cook for 5 – 10 minutes. remove from heat and set aside.

stir 300g of blanched baby spinach through the prawn curry, ladle into deep bowls and top with the tomato salsa. serve immediately.

for the tomato salsa, slice 2 tomatoes into wedges, then crush them between your fingers and toss with 50g coconut shavings, ¼ cup chopped coriander, 1 crushed dried chilli, and salt and pepper to taste.

great with basmati rice or naan bread.