Thai green prawn curry
15 min·Thai
Ingredients
- 1 tbsp sunflower oil
- 1 shallot finely chopped
- 2 garlic cloves finely chopped
- 1-2 tbsp Thai green curry paste or to taste
- 125ml coconut milk
- 75g sugar snap peas thickly sliced diagonally
- 85g cooked prawns peeled
- 1 tsp soy sauce
- 1 tsp lemon juice
- small handful coriander chopped, to serve
- noodles to serve
Instructions
2 steps
- 1
Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
1 min - 2
Add the sugar snap peas and cook for 1-2 mins 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 noodles.
1 min
Progress
0 / 2 steps
Nutrition
Per serving (based on 1 servings)
Calories
580cal
Protein
21.0g
Carbs
13.0g
Fat
49.0g
Fiber
3.0g
Sugar
8.0g
Sodium
2mg
