Thai green prawn curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
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.
