- Prawn Thai Green Curry.jpg (306.12 KiB) Viewed 818 times
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves: 2 persons
This meal, if served as two portions, provides 338 cals, 25g fat (of which 9.5g saturates), 6.5g sugar and 2.5g salt per portion.
Ingredients
- 2 tbsp sunflower oil
- 2 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 2 - 4 tbsp Thai green curry paste, or to taste
- 250ml (8fl oz) half-fat coconut milk
- 150g (5oz) sugar-snap peas, diagonally sliced
- 170g (6oz) cooked prawns, peeled
- 2 tsp soy sauce
- 2 tsp lemon juice
- Handful coriander, chopped
- White or jasmine rice to serve
Method
1. Heat the oil in a wok or large saucepan. Add the shallots and garlic, and stir-fry for 1 - 2 minutes. Add the curry paste, coconut milk and 50ml water, and bubble for 2 minutes.
2. Add the sugar-snap peas and cook for 1 - 2 minutes until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with rice.
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