Name: Thai green prawn curry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Cuisine: Thai
Ingredients: 1 tbsp sunflower oil; 1 shallot finely chopped; 2 garlic cloves finely chopped; 1-2 tbsp Thai green curry paste or to taste; 125ml coconut milk; 75g sugar snap peas thickly sliced diagonally; 85g cooked prawns peeled; 1 tsp soy sauce; 1 tsp lemon juice; small handful coriander chopped, to serve; noodles to serve

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Thai green prawn curry

Thai green prawn curry

Good Food team

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Serves 1

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 4.5 out of 5.28 ratingsRate

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Whip up this Thai-style prawn dish in just 15 minutes with coconut milk and sugar snap peas – serve over noodles or jasmine rice

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
1 shallot

finely chopped
2 garlic cloves

finely chopped
1-2 tbsp Thai green curry paste

or to taste
125ml coconut milk
75g sugar snap peas

thickly sliced diagonally
85g cooked prawns

peeled
1 tsp soy sauce
1 tsp lemon juice
small handful coriander

chopped, to serve
noodles

to serve

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Nutrition: per serving

kcal580
fat49g
saturates31g
carbs13g
sugars8g
fibre3g
protein21g
salt2g

Method

step 1

Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
step 2

Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.

Recipe from Good Food magazine, September 2014

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A star rating of 4.5 out of 5.28 ratings

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