Thai Red Prawn Curry

Recipe tags

• Under 30 mins
• Spicy
• Thai

Ingredients

• 350 g King Prawns
• 1 tin Coconut Milk
• 1 jar Thai Red Curry Paste
• 200 g Mange Tout
• 1 item Red Pepper
• 6 items Spring Onions
• 2 tsp Chopped Garlic
• 1 tsp Ginger Puree
• 1 item Chicken Stock Cube
• 1 tbsp Olive Oil
• 1 pinch Salt
• 1 pinch Pepper
• 1 handful Fresh Coriander
• 300 g Long Grain Rice

Method

1. Chop the spring onions. Heat the olive oil in a frying pan and add the spring onions, garlic and ginger. Fry for 3 minutes on a low heat trying not to burn.
2. Meanwhile, slice the pepper and chop the coriander. Boil the long grain rice in a separate saucepan for 15 minutes. Make 400ml of chicken stock using the stock cube.
3. Add the pepper to the spring onions and fry for a further 5 minutes.
4. Add the Thai red curry paste to the vegetables and fry for 2 minutes, mixing well and releasing the flavours.
5. Add the coconut milk and chicken stock and stir well to mix in. Simmer for 5 minutes.
6. Add the mange tout and king prawns, season with salt and pepper, and simmer for another 5 minutes until the prawns are cooked through. Stir through the coriander then serve with the rice.

Notes

• A quick, flavour-packed Thai red prawn curry with a creamy coconut sauce and plenty of veg, perfect for an easy midweek dinner that feels a little bit special.

Tips

• Thai curry pastes have different strengths depending on the brand you buy. You may not need to use a whole jar. Read any instructions on the jar and start with a smaller amount first if in doubt.
• If you prefer a thicker sauce, add 1 tbsp of cornflour to a small amount of cold water and stir in whilst simmering.

Swaps and substitutes

• You can use frozen king prawns, just ensure fully defrosted before using.