15 Minute Thai Prawn and Spinach Curry with Rice and Carrot Salad

INGREDIENTS

1 Carrot Medium
1 Spring Onion
1 handful Spinach Fresh
6 sprigs Coriander Fresh
100 ml Coconut Milk - Low Fat
1 Juice of a Lime
1/2 tbsp Thai Fish Sauce
1 tbsp Udo's Choice Ultimate Oil Blend
90 g King Prawns - Uncooked
60 g White Basmati Rice
1/2 tbsp Thai Green Curry Paste

Serves 1

METHOD

1.    First cook the rice as instructed on the packet.
2.    Then grate the carrots and mix with the sliced spring onion, half of the coriander chopped, a tablespoon of Ultimate Oil Blend and half of the lime juice.
3.    In another saucepan heat a little oil and then add the curry paste and fry for 1 minute to release the flavours. 
4.    Add in the coconut milk and fish sauce and bring to a simmer.
5.    Then add in the prawns and spinach and cook until the prawns are heated through and spinach has wilted (about 3-5 minutes). 
6.    To finish add the remaining lime juice and then spoon into bowls. Scatter over the remaining chopped coriander leaves and serve with the rice and the salad on the side.

NOTE: Please add more curry paste if you prefer a stronger curry