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When cooking with frozen prawns, my usual go-to dish is a curry – as you can see in my recipes here and here. This time, I combined one of my favourite pasta sauces with prawns and ham, and used coconut milk instead of regular cream or white sauce.

You will need (for 2 portions):

1 cup prawns, shells removed

2 slices of ham, cut into bite-size strips

2 cups spinach (more, if using fresh)

400ml can coconut milk

2 tablespoons Stilton (or Danish blue cheese)

1 medium onion

2 cloves of garlic

salt and pepper to taste

Rice / Pasta / Noodles / Quinoa to serve

*Make a vegetarian version by omitting the prawns and ham and replacing with mushrooms

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How to make:

Use a deep pan to heat up some coconut oil (or olive oil). Cook the onions until they start to turn translucent, stirring every few seconds to avoid browning. Add the garlic and prawns and continue stirring.

If you are using frozen spinach, defrost in the microwave before, then remove excess liquid before adding to the pan. Add the spinach and ham, and continue to stir, blending the ingredients together.

Now add the coconut milk and blue cheese, mashing the cheese to help it melt. Let the sauce come to a boil, then reduce to a simmer. Add some freshly ground pepper, and taste it to check if it needs some salt added too.

In the meantime, cook the noodles according to the instructions on the packet. Drain and add to your pan to mix everything together. Serve hot.

You might also enjoy: Prawn Risotto and Brussels Sprout, Spinach and Prawn Salad


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