Ingredients:
500ml vegetable stock
400ml coconut milk (light or full fat)
2tsp red Thai curry paste
100g baby corn
150g peeled uncooked king prawns
150g spinach
75g long grain brown rice
Coriander to serve if desired.
Method:
Add the stock, coconut milk and curry paste to a large saucepan and bring to the boil.
Add the rice, cover and cook for 5 minutes.
Add the baby corn and cook for 5 minutes.
Stir in the prawns and spinach and leave to cook for 2 minutes. Cook until the prawns have turned pink and are cooked through.
Serve with coriander if desired.
