No oven? No problem!
In Hong Kong, you could easily eat at a different restaurant every single day and still have a list as long as Great Wall that you haven’t tried. We all know that when it comes to food and eating out, we are seriously spoiled here in the 852, but sometimes there’s nothing better than a home cooked meal. This Prawn, Spinach and Coconut Curry is delicious, nutritious and (most importantly) HK kitchen friendly! With no oven required as it’s cooked up in just one pan, it’s perfect for a mid-week meal, or a cosy dinner in on the weekend when the temperature starts to drop (or when the rain decides to fall)…
What you’ll need:
1 tbsp oil
1 onion, thinly sliced
1 tbsp freshly grated ginger
2 garlic cloves, crushed or finely chopped
1 red chilli, deseeded and sliced (try 2 if you like it spicy!)
½ tsp turmeric powder
½ tsp chilli powder
1 tsp curry powder
1 large sweet potato, diced
400ml can coconut milk
200g baby spinach
200g raw peeled prawns
handful fresh coriander, roughly chopped
Salt and pepper
How to make it!
- Heat the oil in a large frying pan or wok and fry the onion, ginger, garlic and chilli for 5 mins until everything starts to soften.
- Add the spices, seasoning and sweet potato, then cook for 1 minute more.
- Stir in the coconut milk, cover and leave to simmer for 10 minutes until the potato is tender.
- Add the spinach and prawns and cook for 1 min more until the spinach wilts and the prawns turn pink.
- Finally, stir in the coriander and squeeze over the juice of the lime.
- Serve with rice and enjoy!
Be sure to check out next week’s recipe for more tasty inspiration (no matter how small your kitchen is!)