Thai green prawn curry

Thai green prawn curry

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(3 ratings)

Prep: 10 mins Cook: 5 mins

Easy

Serves 1
Whip up this Asian style prawn dish in just 15 minutes with coconut milk and sugar snap peas - serve over noodles or jasmine rice

Nutrition and extra info

Nutrition: per serving

  • kcal580
  • fat49g
  • saturates31g
  • carbs13g
  • sugars8g
  • fibre3g
  • protein21g
  • salt2g
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Ingredients

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 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
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tsp lemon juice
  • small handful coriander, chopped, to serve
  • noodles, to serve

Method

  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.

  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.

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Comments (3)

daizeUK's picture
5

Just made this for a family of four. I used 4 shallots, 2-3 tbsp green Thai curry paste, 300g fresh king prawns, a tin of coconut milk and added a sliced red pepper. Tasted delicious! Just spicy enough for the adults but too spicy for the kids, although they loved the taste.

raymond75gf's picture
2.5

The ingredients list mentions coconut milk whereas the recipe text specifies coconut cream - I had only the milk at hand so I added more milk instead of the 50ml water called for. I also threw in a few Thai basil leaves along with the coriander - added a nice punch.

stingray11's picture
3.75

This was nice and, importantly, very quick to make. I used a bit too much Thai green curry paste (2tbsp for 2 - probably depends on which one you use) but still very tasty. Next time, I think I might add a couple of other vegetables. The coriander at the end really made the difference

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