Coconut Prawn Curry

This is another wonderful curry from the Hairy Dieters Cookbook. Lighter in calories due to the use of half fat coconut milk. I doubled the recipe for four of us last night, it went down a treat. I used a Patak's mild curry paste and found it had just the right amount of spicincess, but added some chopped red chilli as a garnish. 

Ingredients

Serves 2
254 calories per portion (without rice)

2 tbsp medium curry paste
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

Method
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.