Thai Style Prawn Curry


Ingredients

• 1 tbsp veg oil
• 2 shallots (chopped)
• 2 garlic cloves (chopped/crushed)
• 2 tsp thai red curry paste
• 200ml coconut cream
• 150g sugar snap peas
• 200g cooked & peeled prawns (frozen/fresh)
• Juice of 1 lime
• 1 tbsp soy sauce
• 150g Thai rice, boiled
• Bunch of fresh Coriander leaves
• Optional: Finely chopped fresh red chilli or chilli flakes for a hotter result

Cooking Instructions

1. Heat the oil in a large frying pan and cook the shallots and garlic for 3-4 mins until slightly softened and golden. (at this point if you are using chicken cut this into cubes and fry with the onion and shallots for atleast 5 mins).
2. Stir in the Thai curry paste, coconut cream & sugar snap peas and simmer for 3 mins. Stir in the prawns and add the lime juice and soy sauce to your taste. Ensure the prawns are thoroughly heated through.
3. Add in a handful of roughly chopped coriander and serve with the cooked rice.
4. Garnish with more fresh coriander and a squeeze of lime juice.