Quick Thai Prawn Curry

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.

Serves 4

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.