Pescatarian

Thai Green Curry Bowl with Prawns

Name: Thai Green Curry Bowl with Prawns
Total time: 25 min
Yield: 1
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

25 mins

Ingredients

serving

1 serving

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.