Quick Prawn and Crab Coconut Curry

This is so quick, easy and delicious, perfect for a weekday meal.  It's particularly good because it can be made with cupboard and freezer ingredients.

I normally make this with tinned white crab meat which is great, however if you have the opportunity to get local fresh crab it is even better.  This is great served over basmati rice but also works with fat udon noodles.

Serves 2-3 adults or 2 adults and 2 children

Ingredients
Small glug of Sunflower Oil

5-6 Spring Onions, chopped finely

3 Garlic cloves, minced

2 tspn Curry Powder (mild)
 400ml tin of Coconut Milk

Juice from Half a Large Lime or 1 Small one

150g Fresh Spinach (about half a bag)

Approx. 150g Cooked Prawns (fresh or frozen)

Approx. 150g Cooked White Crab Meat (tinned or fresh)

1-2 tbsp Cream (optional)
1 tspn Light Brown Sugar (optional)
Salt and Pepper
a handful of Fresh Chives, Basil or Coriander, chopped

• Put a small amount of oil into a large frying pan on a medium heat and tip in the chopped spring onions.  Sizzle for a few minutes then add the minced garlic and the curry powder.  Cook for 3-4 minutes more then pour in the coconut milk.
• Turn the heat on high and bubble for 4-5 minutes to reduce the liquid.  When it has reduced by about half turn down the heat, squeeze in the lime juice and season with salt and pepper.  
• Taste to check the seasoning, you can then add the sugar and cream if you want to...the sugar balances the acidity of the lime and the cream adds a touch of richness.
• When you are happy with the sauce, tip in all of the spinach and stir carefully until wilted.  Then add the prawns, crab meat and fresh herbs and gently stir over the medium heat for a couple of minutes to heat through.
• Serve immediately over rice or noodles.