Thai red prawn and vegetable curry
Cook time: Ready in 25 minutes
Total time: Less than 30 Minutes
Syns per serving: 1½
Thai fish sauce, lime juice, coconut milk and coriander are some of the key flavours in Thai food – and they all feature in this amazing curry.
1 tbsp Thai red curry paste
300ml boiling chicken stock
100ml light coconut milk
1 red onion, roughly chopped
1 red pepper, deseeded and cut into bite-sized pieces
1 green pepper, deseeded and cut into bite-sized pieces
2 large carrots, peeled and cut into matchsticks
1 tomato, roughly chopped
¼ head Chinese leaf or ¼ green cabbage, shredded
300g cooked and peeled king or tiger prawns
1 tbsp lime juice
1 tbsp Thai fish sauce (nam pla)
Small handful of finely chopped fresh coriander
Place the curry paste in a lidded non-stick wok or large deep frying pan and gradually whisk in the stock and coconut milk until well combined.
Turn on the heat, bring to the boil, then turn the heat to low and simmer for 2 minutes.
Add the onion, peppers, carrots and tomato. Cover, turn the heat to medium and cook for 5 minutes.
Add the Chinese leaf and cook for a further 2 minutes. The vegetables should be tender but retain some bite. Add the prawns and stir for a minute or two until heated through.
Stir in the lime juice and fish sauce and scatter over the coriander. Serve hot with boiled Thai fragrant/jasmine rice.