The BBC Good Food logo
Thai green prawn curry

Thai green prawn curry

By
Rating: 5 out of 5.14 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
NutrientUnit
kcal580
fat49g
saturates31g
carbs13g
sugars8g
fibre3g
protein21g
salt2g
Advertisement

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

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.

Goes well with

Recipe from September 2014, September 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.14 ratings
Advertisement
Advertisement
Advertisement

Sponsored content