254 calories per portion (without rice)
2 tbsp water
1 medium onion, halved and finely sliced
1 orange or yellow pepper deseeded and cut into roughly 3 cm chunks
1 tbsp mango chutney
3 large ripe tomatoes quartered
200ml half fat coconut milk
2tsp corn flour
200g raw or cooked peeled prawns thawed if frozen
100g baby spinach leaves
Put the curry paste, 1 tbsp of water, onion and pepper in a large non-stick frying pan. Cook over a low heat for 4-5 minutes, stirring regularly until the onion is softened.
Add the mango chutney, tomatoes and coconut milk and bring to a simmer. Cook for 4 minutes, stirring occasionally until the tomatoes are soft but still holding shape. Mix the corn flour and 1 tbsp of water to make a smooth paste. Add this to the coconut sauce and cook for 30 seconds or so, stirring constantly until the sauce thickens.
Stir in the prawns and spinach leaves and cook for 2-3 minutes or until the prawns are hot and the spinach is softened, stirring regularly. If you're using raw prawns, make sure they are completely pink before serving.