Thai Green Curry Bowl with Prawns

Ingredients

Serves 1

• 1 tsp oil
• 2 tsp Thai green curry paste
• 65g sweet potato, cut into 1cm cubes
• ½ red onion, peeled and finely chopped
• ½ red chilli, finely chopped
• ½ red pepper, deseeded and cut into chunks
• 100ml tinned coconut milk
• 70g sugar snap peas, sliced
• 120g raw king prawns, deveined
• 1 ½ tsp fish sauce or soy sauce
• ½ tsp brown sugar
• Juice of ½ lime
• Small bunch of coriander, chopped

Total time: 25 minutes

Method

Heat the oil in a wok or deep frying pan, add the curry paste and fry for 2 minutes. Add the sugar, fish or soy sauce, sweet potato, onion, chilli and red pepper, fry for a minute then pour over the coconut milk. Add a splash of water, bring to the boil then simmer for 4-5 minutes until the sweet potato is soft.

Add the sugar snap peas and the prawns and cook for a couple of minutes until the prawns turn pink and are cooked through. Remove from the heat, stir in the remaining ingredients. Serve with a squeeze of lime and the coriander.

If you want to batch-cook and freeze this recipe, make the sauce up to the point just before the sugar snap peas and prawns are added, then divide it into portions and freeze.

Find more banging recipes on The Body Coach blog.