Thai green curry prawns

Preparation Time

15 minutes

Cooking Time

15 minutes

Ingredients (serves 4)

• 2 teaspoons oil
• 2 tablespoons store-bought green curry paste
• 2 cups (500ml) salt-reduced chicken stock
• 270ml can light coconut cream
• 1 small red capsicum, seeds removed, chopped coarsely
• 1 punnet baby corn, halved lengthwise
• 3/4 cup (45g) broccoli flowerets
• 75g snow peas, trimmed
• 20 uncooked king prawns, heads removed, peeled with tails left intact
• 2 teaspoons lime juice
• 2 tablespoons Thai basil leaves

 

Method

1. Heat oil in a large deep non-stick frying pan over medium heat. Add curry paste and stir fry for 1 minute. Stir in stock and coconut cream. Bring to a high simmer, then reduce heat to medium-low.
2. Add capsicum, baby corn and broccoli. Cook for 8-10 minutes or until tender. Add snow peas and prawns. Cook for a further 2-3 minutes or until prawns are cooked through.
3. Stir through lime juice and basil leaves, and serve with rice.

 

Notes

• Thai curry pastes are named by colour, but all feature common ingredients such as galangal, shrimp paste and lemongrass. Green curry paste is fragrant and hot.
• Use regular basil leaves if Thai ones are unavailable.