Quick Thai Prawn Curry

Quick Thai Prawn Curry

5 April 2016

This Quick Thai Prawn Curry is a perfect mid-week meal that's packed with flavor. The combination of creamy coconut milk, spicy curry paste, zesty lime juice, and savory fish sauce creates a complex and satisfying taste. With juicy prawns, crisp sugar snap peas, and aromatic ginger and coriander, this dish is a great way to bring the flavors of Thailand to your kitchen.
  • Recipe

Category

Main

Serves

4

Preperation Time

10

Cooking Time

10

Ingredients

1 tbsp vegetable oil

3 spring onions - finely chopped

1 green pepper - cut into small strips

Juice of 1/2 lime

1 tsp light soft brown sugar

Small piece of root ginger

2 tsp Thai green paste - just add more if you like it hotter

400ml coconut milk

2tbsp thai fish sauce

400g frozen raw prawns - thawed

200g sugar snap peas

Large handful fresh chopped coriander

Instructions

1Heat the oil in the Stir Fry pan, add the spring onions, green pepper and ginger and fry gently until slightly soft, about 3-4 minutes

2 Add the curry paste and cook for 1 minute then pour in the coconut milk. Thai fish sauce, lime juice and sugar

3Add the prawns, sugar snap peas and cook until the prawns turn pink. Sprinkle with fresh chopped coriander

4 Serve with Basmati rice or noodles. For a quick veggie alternative, replace the prawns with aubergine and fry with the vegetables at the beginning.

This Thai Prawn Curry is quick and easy to prepare, and can be served with either Basmati rice or noodles. And for a vegetarian twist, simply replace the prawns with aubergine and fry with the vegetables at the beginning.