This is a little take on a Sri Lankan coconut shrimp curry but it doesn’t have any spice and is a great way to use up some leftover rice if you have any.
INGREDIENTS
1 handful of prawns
1 handful of salted peanuts
1 handful of mango
4 tbsp of coconut milk
1 handful of chopped kale or baby spinach
METHOD
Add the prawns and peanuts to a saucepan with a small drizzle of oil and fry for a couple of minutes on a high heat.
Add the coconut milk, mango and spinach or kale, turn the heat down to low and add the lid. Simmer for 5 minutes.
Heat the rice in the microwave (ensure it is properly heated if it is leftovers) and place it in a bowl. Pour over the curry and serve!
My First Meals 