Cooking with Malibu

Now I don't know about you but Malibu reminds me of my teenage years... in fact even a whiff of coconut can trigger hazy drunken memories! Now I'm a little older (and far less exciting) I'm using it in my cooking. Oh how times have changed! This makes the perfect Friday night curry (that's curry night, right?!) and is so easy to throw together. I used king prawns but chicken would also work well - just add the chicken a little earlier, with the chopped tomatoes and water, to allow it to cook through.

You will need:Onion, diced2 cloves garlic, crushedFrozen spinach (4 balls)150ml Malibu*Balti pasteChopped tomatoesYogurt or Creme FraicheKing prawns
Start by frying the onions and garlic in a pan with a little oil until golden. Stir in half a jar of Balti paste and cook for a few more minutes. Now add your Malibu - I didn't really measure, just glugged a load in! If you're not a huge coconut fan, maybe don't add quite so much. Stir until fully combined before adding a tin of chopped tomatoes, and then refill the tin halfway with water and add. Add your frozen spinach (or fresh if you prefer!) and leave to simmer for about 15/20 minutes or until thickened. I like my sauces quite thick, but again its down to personal taste. Mix in a few tablespoons of yogurt or creme fraiche to turn your sauce gorgeously creamy then add the prawns - I usually buy cooked, frozen king prawns which I just defrost on the side in a bowl of tepid water for 10 minutes. They literally need a couple of minutes to warm through in the mixture, or they start to shrivel up! If you use raw prawns, just make sure they are opaque and pink before you serve. Garnish with coriander and more creme fraiche. Enjoy!