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.
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.
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.
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