Quick Thai Prawn Curry
A Thai green curry smells as if it has taken hours to make and marinate, but it is actually ready in no time at all.
Preparation time 10
Cooking time 10
1 Heat the oil in the Stirfry, 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.
3 Add 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.