Better than takeaway: Prawn coconut lime curry recipe

Having a date night this weekend? Then we have the dish for you, guaranteed to spice things up a little!

It’s always nice to make a fuss now and again. The kitchen date night has become more popular than ever so our cooking skills have gotten a bit of a brushing up. This coconut lime shrimp dinner is the piece de resistance in your at-home date-night repertoire. Light the candles, cool the wine and get cooking!

You’ll need…

• 3 strips thick cut slices bacon
• 600g shrimp
• 200g baby spinach or kale
• 25g coriander
• 4 cloves garlic
• 1inch fresh ginger
• 1 jalapeno pepper
• 1 green onion
• 1/2 lime, juice and zest of
• 1 can coconut milk
• 1tbsp fish sauce
• 2tbsp honey
• 200g rice noodles
• 3tbsp olive oil
• 3tbsp butter

In a medium sized bowl, marinate your shrimp in olive oil, honey, chopped garlic, grated ginger and chopped jalapeno for 2 hours.

In a large pan over a medium heat, add 1tbsp of olive oil and fry your chopped pieces of bacon until cooked through. Set aside.

In a clean pan, pour in the rest of your olive oil and then add your prawns, cooking over a medium heat, turning to cook both sides.

Place butter in the pan with them and then add your coconut milk with a dash of water.

Allow it to cook for 2-3 minutes, before adding in your fish sauce, baby spinach, coriander and lime juice. Allow to simmer until it starts to bubble and the spinach has wilted.

Meanwhile, boil your rice noodles for 3-4 minutes before straining and serving.

Ladle your prawn-coconut mixture over it and garnish with lime and an extra slice or two of chilli, if you’re feeling spicy! Enjoy!