Pescatarian

Thai Green Curry Bowl with Prawns

25 mins

Thai Green Curry Bowl with Prawns

Ingredients

  • 1 tsp coconut 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
  • 1½ tsp fish sauce or light soy sauce
  • ½ tsp brown sugar
  • ½ lime, juice
  • 1 small bunch coriander, chopped

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.

Tips

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.