Feel like Thai but donít want to leave the house? Why not give this meal a go. Itís choc full of colour and flavour, and itís quick and simple to dish up. Itís also versatile, so if youíre not a lover of seafood simply replace the prawns with chicken.
Ingredients 500g Green King Prawn cutlets, washed and deveined
2 tablespoons peanut oil
1/4 cup Thai green curry paste (any will do)
270ml can coconut cream
2 tablespoons fish sauce
200g broccoli florets
250g cherry tomatoes, halved
100g sugar snap peas
2 tablespoons lime juice
Steamed brown or jasmine rice (whichever you prefer) and lime wedges to serve
Heat a work or frypan over high heat until hot.
Add 1 tablespoon of peanut oil and enough prawns to cover the base of the pan without overlapping to ensure even cooking.
As the image shows, I did not do this but I sure will next time!
Stir-fry for 2 to 3 minutes or until prawns appear pink and have curled into the shape of a ĎCí.
Once cooked, remove prawns to a plate.
Repeat steps 1-3 with remaining oil and prawns.
Add curry paste to pan and stir-fry for 30 seconds or until paste becomes fragrant.
Add coconut cream and fish sauce. Stir until combined.
Add broccoli florets, sugar snap peas and tomatoes and cook covered for 2 minutes or until broccoli has soften.
Return prawns to pan and stir through lime juice.
Allow the prawns to warm up again. This shouldn't take more than a minute or two. Don't allow them to overcook.
Enjoy with steamed rice and plenty of lime wedges.
I say 'plenty of lime wedges' because, in my opinion, it's the zest that makes this dish really special. But remember, it's always easier to add more than to take away.