Thai Green Prawn Curry

The recipe incorporates store cupboard and freezer ingredients, making it a speedy dish to make any night of the week.

Serves 4

Prep time 10 minutes

Cook time 15 minutes

Ingredients

400g raw tiger prawns, defrosted as per pack instructions

Marinade

3 tbsps Thai green curry paste

2 tsps korma paste

Zingy Rice

240g Jasmine rice

¼ tsp salt

1 large lime

Sauce

1 tbsp vegetable oil

2 large onions (approximately 400g in total), peeled and finely chopped

2 garlic cloves, peeled and grated

1 tsp turmeric

4 dried kaffir lime leaves, optional

400g tin coconut milk

200g vegetable stock, made with one vegetable stock cube

15g fresh basil, leaves and stalks roughly chopped

20g fresh coriander, leaves and stalks roughly chopped

1 large red pepper, halved and thinly sliced

150g sugar snaps

1 tbsp smooth mango chutney

Method

1. Mix the marinade ingredients together in a bowl, add the prawns and toss gently until the prawns are well coated. Set aside while you prepare the rice and sauce.

2. For the rice, boil a kettle, add the rice to a medium sized saucepan with ¼ tsp salt, then cover with boiling water, bring back to the boil and cook for 10-12 minutes, until the rice is tender. Drain and return the rice to the pan, then cover with a lid to keep warm. Zest half of the lime and cut the remainder into wedges, set aside until needed later.

3. Meanwhile for the sauce, heat the oil in a saucepan, add the onion and fry gently for 4 minutes until softened. Next add the garlic, turmeric and lime leaves, if using, and cook for another minute.

4. Pour the coconut milk and vegetable stock over the onions and simmer, uncovered, for 5 minutes. Next, add the basil and ¾ of the coriander and simmer for another minute, then blitz the sauce with a stick blender until smooth.

5. Stir the red peppers, sugar snaps, prawns and mango chutney into the sauce, and simmer gently for 3-4 minutes. The prawns will have turned pink and the vegetables will have softened but retained some bite. Check the seasoning and add more salt and pepper if needed.

6. Add the lime zest to the rice and fluff up with a fork. Serve the rice in warm bowls and divide the Thai curry over the top. Garnish with the remaining chopped coriander and lime wedges.

Tip

If you don’t have kaffir lime leaves just add a tsp of lime zest to the sauce for extra flavour.

Savings

45 minutes

43p