Prawn, Mango & Black Bean Curry with Coconut Rice - Ainsley Harriott

Ingredients

• 330g raw king or jumbo prawns, deveined and cleaned
• 1 lime, zest and juice
• 1 x sachet of Ainsley Caribbean Mango Curry paste*
• 2 cloves of garlic, minced
• 2 tbsp coconut oil or light olive oil
• 4 spring onions, finely sliced, green and whites separated
• ½ -1 scotch bonnet chilli pepper, deseeded and finely chopped (optional)
• 1 small mango, peeled, destoned and diced
• ½ 400g tin of black beans, rinsed and drained
• 1 x 400ml tin of coconut milk
• large handful of baby spinach leaves
• 1 tbsp chopped coriander, plus extra leaves to serve
• 1-2 packets of Ainsley Coconut Rice, to serve