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Recipe by olive magazine

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1. Heat the red curry paste in a saucepan until it starts to sizzle in its own oil, stir in the coconut milk and bring to a simmer.
2. Add the corn and cook for 3 minutes then add the cherry tomatoes and prawns and cook for a minute. Add the stock and stir well then stir in the coriander.

Per serving

294 kcalories, protein 17.3g, carbohydrate 13.5g, fat 19.4 g, saturated fat 14.2g, fibre 1.4g, salt 1.33 g

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Ingredients

• 1 tbsp Thai red curry paste
• 400ml tin coconut milk
• 200g sweetcorn , sliced off the cob
• 16 cherry tomatoes , halved
• 200g raw peeled prawns , from a sustainable source
• 500ml chicken or veg stock
• a small bunch coriander , roughly chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 1 tbsp Thai red curry paste
• 400ml tin coconut milk
• 200g sweetcorn , sliced off the cob
• 16 cherry tomatoes , halved
• 200g raw peeled prawns , from a sustainable source
• 500ml chicken or veg stock
• a small bunch coriander , roughly chopped

Per serving

294 kcalories, protein 17.3g, carbohydrate 13.5g, fat 19.4 g, saturated fat 14.2g, fibre 1.4g, salt 1.33 g

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