Red Thai Prawn Curry

 

img_2910When we ate this last night in the Organised Mum House it was declared the favourite meal (even trumping the Stove Top Chorizo Chicken  :O). It goes really well on a crispy jacket potato and  because it’s not too spicy the kids love it too!

Of course you can also swap the prawns out for chicken or veggies! And if you are not dairy free then obviously you don’t have to be as precise with your ingredients!

Serves 4

You will need:

  • 300g raw prawns (if using frozen make sure they are fully defrosted)
  • 1 tin of coconut milk (check its dairy free)
  • 1 jar of red thai curry paste (check its dairy free)
  • 1 chopped onion
  • 2 handful of green beans (either fresh or frozen)
  • Two handfuls of other veg such as tender stem broccoli, baby corn etc.
  • Fish stock cube (make sure its dairy free)
  • 1 tbsp sugar
  • Salt and pepper
  • Spray oil

Let’s Cook it:

  1. Spray a heavy based pan with some spray oil.
  2. Fry the onion on a medium heat until soft.
  3. When soft add the red thai paste (the amount you use will depend on the paste that you use, so check the packet instructions) I used about 3 tbsp.
  4. Turn the heat down slightly and let the paste cook out a bit.
  5. Add the coconut milk the fish stock cube and 350 ml water. Stir to combine
  6. Add all of the veg, sugar and season with salt and pepper. Stir well
  7. Bring  to the boil and then leave to simmer for about 30 minutes – stirring every now and again.
  8. When the sauce is thickened and you are happy with the seasoning , turn up the heat and add the prawns. Give it a couple of good stirs so that the prawns have even access to the heat.
  9. When you prawns are cooked (remember the bigger prawns then longer they will take to be ready, so check your packet instructions) serve with either fluffy rice or a crispy baked potato!img_2910.jpg

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