• 360 g raw king prawns
  • 1 tbsp grated fresh ginger
  • 1 onion, peeled and finely sliced
  • 220 g baby corn, cut into chunks
  • 4 tsp red Thai curry paste
  • 1 x 400ml tin coconut milk
  • 360 g fusilli bucati
  • 4 handfuls fresh spinach
  • 1 lime, cut into wedges
  • 0.5 tbsp olive oil


  1. 1

    Place the prawns and ginger in a bowl. Cover and marinate for 30 minutes.

  2. 2

    In a shallow frying pan, heat the oil over a medium-high heat, then add the onion and baby corn. Fry for 5 minutes, then stir in the red curry paste. Continue to cook for another 5 minutes, then add the coconut milk.

  3. 3

    Reduce the heat and simmer gently for 10 minutes or until the sauce has thickened slightly. Stir in the prawns and cook for 3 minutes until pink.

  4. 4

    Meanwhile, cook the pasta according to the pack instructions. Drain, stir through the spinach to wilt, then toss into the sauce. Divide between the serving bowls and garnish with a wedge of lime.


    Cook's tip: use handy frozen spinach instead of fresh - it will still taste just as good.

Nutritional Details

Each serving provides
  • Energy 2206kj 527kcal 26%
  • Fat 7.4g 11%
  • Saturates 1.5g 8%
  • Sugars 11.6g 13%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 540kj/129kcal

Each serving provides

77.1g carbohydrate 4.2g fibre 36.1g protein

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