Serves 4/Preparation and cooking time: 20 minutes
Ingredients:
● 1 can full fat coconut milk
● 2 tsp good quality Thai red curry paste e.g. Thai Gold
● 1 ½ tsp fish sauce (Nam Pla)
● 1 tsp coconut sugar (optional, replace with brown sugar or omit)
● 120ml vegetable or fish stock (use low salt)
● 220g pack green beans, halved
● 200g pack tenderstem broccoli
● 160g pack sugar snap peas
● 100g baby spinach (or use other greens)
● 300g bag frozen prawns, defrosted
● Handful fresh basil or coriander or mixture of both, roughly chopped
● Small red chilli, sliced (optional)
● + Wholegrain rice or noodles to serve
Directions:
1. Add the coconut milk to a large saucepan and bring to the boil
2. Reduce heat and add the curry paste
3. Simmer gently for 2 minutes, then add the fish sauce, sugar, stock, beans, and broccoli and
cook for 4 minutes
4. Add the sugar snap peas and prawns and cook for 2 minutes, then add the spinach and
continue to cook for a further 1 – 2 minutes until the prawns are hot and the spinach has
wilted
5. Serve in bowls with wholegrain rice or noodles, sprinkled with the fresh herbs and sliced
chilli.
Tips:
Frozen prawns should ideally be defrosted in the fridge overnight in an airtight container. If you
forget to do this, then you can defrost them in 15 minutes. Rinse them under the tap briefly and
then place them in a bowl of cold water. When they are defrosted, drain them, and shake off any
excess water.
To make a chicken version, either add cooked and shredded chicken at the same time as the prawns
or add sliced raw chicken breast at the start of stage 3 and cook in the sauce for 5 minutes before
adding the vegetables.
The recipe can also be made with salmon or extra firm tofu. Just slice and add with the beans and
broccoli.
Replace the fresh veg with a bag of frozen stir fry veg for less chopping and prep time. Adjust
cooking time according to pack instructions.
About the author : Aine Ryan
