Prawn & pineapple curry

• Frozen cooked prawns250g
• Pineapple chunks in juice (432g tin)1
• Medium curry powderstore cupboard15g
• Coconut milk (400ml tin)1
• Mixed peppers (3 pack)1
• Fresh ginger15g
• Basmati rice300g

Plus salt and pepper. About £4.79 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack. Defrost 250g prawns following the pack.

2. 2

   Fry 1 sliced pepper in a little oil for 3 minutes. Add 15g grated ginger and 1 tbsp curry powder for 1 minute.

3. 3

   Add 1 tin coconut milk and 1 drained tin pineapple chunks and simmer for 5 minutes.

4. 4

   Add the prawns and heat through for 3 minutes. Season and serve with the rice.