Thai red curry with prawns
https://www.coop.co.uk/recipes/thai-red-curry-with-prawns
This simple Thai red curry is a speedy dish, makes for a vibrant dinner
-
Feeds
4
-
Ready in
20 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 17g
Share this recipe
Ingredients
- 1 tbsp Co-op rapeseed oil
- 3 tbsp Co-op Thai red curry paste
- 400ml can Co-op light coconut milk
- 1 tbsp Co-op light soy sauce
- 1 heaped tsp Co-op Fairtrade light brown soft sugar
- 150ml chicken stock, made with ½ stock cube
- 1 lime
- 2 x 160g packs cooked Co-op king prawns
- 150g pack Co-op sugar snap peas
- 125g pack Co-op baby corn, halved
- 150g Co-op baby button mushroom, sliced
- Rice, to serve (optional)
Method
- Heat the oil in a large saucepan over a medium heat and fry the curry paste for 2 mins
- Stir in the coconut milk, soy sauce, brown sugar, chicken stock and 2 strips of peel from the lime
- Bring to the boil, cover, reduce the heat and leave to simmer for 5 mins
- Stir in the prawns, sugar snap peas, baby corn and mushrooms, then bring back to the boil
- Cover with a lid, reduce the heat and simmer for 6 mins, until the prawns are heated through and the vegetables are tender
- Remove the lime peel from the pan and discard
- Squeeze in the juice from the lime
- Serve the curry with rice, if you like
