Thai Prawn Pasta

Serves: 4

Prep time: 10 minutes + 30 minutes marinating

Cooking time: 20 minutes

Ready: 1 hour

Ingredients

2 x 180g packs raw king prawns by Sainsbury's

1 tablespoon grated fresh ginger

1 onion, peeled & finely sliced

1 x 220g pack baby corn by Sainsbury's, cut into 2cm chunks

4 teaspoon red Thai curry paste by Sainsbury's

400ml tin coconut milk

360g fusilli bucati by Sainsbury's

4 handfuls fresh spinach

1 lime, cut into wedges

From your store cupboard

½ tablespoon olive oil

Method

1. Place the prawns and ginger in a bowl. Cover and marinate for 30 minutes.

2. In a shallow frying pan, heat the oil over a medium-high heat, then add the onion and baby corn. Fry for 5 minutes, then stir in the red curry paste. Continue to cook for another 5 minutes, then add the coconut milk.

3. Reduce the heat and simmer gently for 10 minutes or until the sauce has thickened slightly. Stir in the prawns and cook for 3 minutes until pink.

4. Meanwhile, cook the pasta according to the pack instructions. Drain, stir through the spinach to wilt, then toss into the sauce. Divide between the serving bowls and garnish with a wedge of lime.

Cook's tip Use handy frozen spinach instead of fresh — it will still taste just as good.