Ingredients
- 1 cup Red Curry Cambogee
- 6 prawns -- in the shell
- 2 tablespoons tomato paste
- 1 tablespoon peanuts -- chopped
- 1 cup cooked spinach
- 12 fresh basil leaves
- 1 tablespoon chile paste
- 1 teaspoon fresh ginger root minced
Make it step by step
- Combine the curry Cambogee, prawns, tomato paste, and peanuts. Bring to a boil, reduce the heat, and simmer about 5 to 7 minutes.
- Cover the bottom of a heated plate with the spinach in an even layer.
- Remove the prawns from the sauce and shell them. Arrange them on the spinach. Stir the basil and chile paste into the sauce and pour over the prawns. Sprinkle with fresh ginger and serve.
- NOTES: The Red Curry Cambogee must first be prepared for this recipe.
- Heatscale: Hot
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.