Shrimp in Fragrant Coconut Sauce

• Heat a light drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the onion with half each of the garlic, ginger paste and chilli pepper for 2 - 3 minutes.
• Add the fish sauce* and the coconut milk and cover with the lid, then allow to cook gently for 2 - 3 minutes.
• Gradually add the spinach and mix well, allowing it to wilt and reduce.

*Take care, this ingredient is salty! Use as preferred.

• In the meantime, heat a light drizzle of sunflower oil in a frying pan over medium-high heat.
• Fry the rest of the garlic, ginger paste and chilli pepper for 1 minute, then add the shrimp and fry for 3 – 4 minutes or until done.
• Transfer the shrimp in their cooking juices to the coconut sauce and mix well to combine.
• Season to taste with salt and pepper.