Seafood & coconut curry

Instructions

1. In a small bowl, mix the cornflour with 1 tbsp. of the coconut milk alternative, then set aside.
2. Heat a large nonstick wok or frying pan over a medium heat, add the curry paste and cook, stirring, for 2 minutes. Add the remaining coconut milk alternative to the wok and stir until combined, then stir in the cornflour mixture and bring to a boil.
3. Reduce the heat to low, then add the cod and cook for 2-3 minutes. Add the prawns and cook for a further 2 minutes, then add the spinach and lime juice and cook for 1 minute, until the spinach is wilted and the seafood is cooked through.
4. Scatter over the toasted coconut flakes and coriander and serve with the naan breads and lime wedges on the side.