LAZY SHRIMP CURRY

Dairy free - Gluten free

Ingredients

Serves 4

For the curry paste:

1 shallot, peeled and roughly chopped
4 garlic cloves, peeled
1 thumb of ginger, roughly peeled
1 red chilli, roughly chopped
1 small handful of kaffir lime leaves (or 1 tbsp of crushed ones)

For the curry:

1 tbsp of coconut oil
2 tbsp of tomato paste
2 tsp of ground turmeric
Salt and black pepper to taste
1 can (400ml) of full fat 100% coconut milk
1 cup (200ml) of vegetable stock 
300g of raw king prawns
2 handfuls of baby spinach

Toppings:
1 lime
Chili slices
Fresh coriander

Instructions

1) Make the curry paste by blending until smooth the shallot, garlic, ginger, chilli, and kaffir lime in a food processor.

2) Heat the coconut oil in a pot over medium heat. Add the curry paste, stir, then add the tomato paste, let cook for 4 mins and combine. Add the turmeric, season with salt and pepper, stir and pour in the coconut milk and the stock. Bring to a simmer, and let simmer for about 15mins until the sauce thickens.

3) Once the sauce has thicken, add in the shrimp and the spinach, and cook until the shrimp are cooked through (about 3mins). Serve the curry with toppings.