Category
Main
Serves
4
Prep
10
Cook
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
- Heat 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
- Add the curry paste and cook for 1 minute then pour in the coconut milk. Thai fish sauce, lime juice and sugar
- Add the prawns, sugar snap peas and cook until the prawns turn pink. Sprinkle with fresh chopped coriander
- 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.
