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Prawn Thai Green Curry
Serves 2
Easy
Prep:
Cook:
Spicy, creamy, quick and simple.
Skip to ingredients
- 2 tbsp sunflower or olive oil
- 2 red onions, finely chopped
- 4 garlic cloves, finely chopped
- (optional) 1 fresh red chilli, seeds included
- 150g sugarsnaps, diagonally chopped
- 1 red pepper, cut in large cubes
- 1 can coconut milk (400g)
- 3 tbsp thai green curry paste (add more to taste)
- 1 small lemon, juice
- 1 tbsp soy sauce
- 250g cooked pealed prawns (can be frozen)
To serve
- 2 tbsp sunflower or olive oil
- 2 red onions, finely chopped
- 4 garlic cloves, finely chopped
- (optional) 1 fresh red chilli, seeds included
- 150g sugarsnaps, diagonally chopped
- 1 red pepper, cut in large cubes
- 1 can coconut milk (400g)
- 3 tbsp thai green curry paste (add more to taste)
- 1 small lemon, juice
- 1 tbsp soy sauce
- 250g cooked pealed prawns (can be frozen)
- 150g white or brown rice
- (optional) 1 vegetable stock cube
- warm flatbread
- (optional) chopped coriander to serve
Method
step 1
Cook the rice following the packet instructions. Add the stock cube to the rice before pouring the water over, if using. Heat the oil in a frying pan. Add the onions, garlic, fresh chilli (if using) and cook on a high heat for 2 minutes, stirring often.step 2
Add the red pepper and curry paste and cook for 1 more minute, stirring constantly. Add the coconut milk. If the prawns are frozen, also add them now. Let simmer on a low heat for 10 minutes.step 3
Add the sugarsnaps, soy sauce and lemon juice, stir, add some pepper. If the prawns are not frozen add them now. Allow to simmer for another 5 minutes.step 4
Serve the curry with rice and warm flatbread. Sprinkle with coriander and freshly ground pepper to taste.
