Coconut Prawn and Lime Curry

Posted 2013-04-22 by Vee ⇒ follow

Feel like Thai but don’t want to leave the house? Why not give this meal a go. It’s choc full of colour and flavour, and it’s quick and simple to dish up. It’s also versatile, so if you’re not a lover of seafood simply replace the prawns with chicken.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 4 servings

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

Method

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 ‘C’.

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 shouldnt take more than a minute or two. Dont allow them to overcook.

Enjoy with steamed rice and plenty of lime wedges.

I say plenty of lime wedges because, in my opinion, its the zest that makes this dish really special. But remember, its always easier to add more than to take away.

Categories
#easy
#dinner
#asian
#curry
#prawns

%recipeyum

223415 - 2023-07-17 06:55:36

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