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