Thai Green Curry with Prawns
Whip up a fresh Thai green curry with prawns in just 25 minutes. This easy recipe is perfect for a quick, tasty weeknight meal.
Ingredients
- 1 tablespoons vegetable oil
- 1 teaspoons brown sugar
- 1/4 cup Thai green curry paste
- 500 grams Sea Cuisine Raw Prawn Cutlets, defrosted
- 4 cups mixed stir-fry vegetables
- 1/2 cup coconut milk
- 1/2 grams rice noodles
- 1 teaspoons lime juice
- 1 teaspoons fish sauce
- 1 tablespoons vegetable oil
- 1 teaspoons brown sugar
- 1/4 cup Thai green curry paste
- 500 grams Sea Cuisine Raw Prawn Cutlets, defrosted
- 4 cups mixed stir-fry vegetables
- 1/2 cup coconut milk
- 1/2 grams rice noodles
- 1 teaspoons lime juice
- 1 teaspoons fish sauce
- Step 1 of 6In a wok or large frying pan, heat oil on a high heat. Stir-fry curry paste for 2-3 minutes, until fragrant.
- Step 2 of 6Add the prawns and stir-fry for 2-3 minutes, until they change colour. Add vegetables and stir-fry a further minute.
- Step 3 of 6Mix in the coconut milk and bring to a boil. Reduce heat to medium. Simmer for 2-3 minutes, stirring occasionally.
- Step 4 of 6Meanwhile, cook rice noodles according to packet instructions. Drain, rinse, then drain again.
- Step 5 of 6Season with lime juice, brown sugar and fish sauce to taste.
- Step 6 of 6Divide noodles between bowls and serve with curry on top.
Method
- Step 1 of 6In a wok or large frying pan, heat oil on a high heat. Stir-fry curry paste for 2-3 minutes, until fragrant.
- Step 2 of 6Add the prawns and stir-fry for 2-3 minutes, until they change colour. Add vegetables and stir-fry a further minute.
- Step 3 of 6Mix in the coconut milk and bring to a boil. Reduce heat to medium. Simmer for 2-3 minutes, stirring occasionally.
- Step 4 of 6Meanwhile, cook rice noodles according to packet instructions. Drain, rinse, then drain again.
- Step 5 of 6Season with lime juice, brown sugar and fish sauce to taste.
- Step 6 of 6Divide noodles between bowls and serve with curry on top.
Method
- Step 1 of 6In a wok or large frying pan, heat oil on a high heat. Stir-fry curry paste for 2-3 minutes, until fragrant.
- Step 2 of 6Add the prawns and stir-fry for 2-3 minutes, until they change colour. Add vegetables and stir-fry a further minute.
- Step 3 of 6Mix in the coconut milk and bring to a boil. Reduce heat to medium. Simmer for 2-3 minutes, stirring occasionally.
- Step 4 of 6Meanwhile, cook rice noodles according to packet instructions. Drain, rinse, then drain again.
- Step 5 of 6Season with lime juice, brown sugar and fish sauce to taste.
- Step 6 of 6Divide noodles between bowls and serve with curry on top.