News » Glen Fuels Thai Prawn Curry 2022-04-20
Glen Fuels Thai Prawn Curry
Ingredients:
- 1 tbsp sunflower oil
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped or minced
- 1 stick of lemon grass (Tesco/Dunnes), optional
- 1-2 tbsp Thai green curry paste (or to your own preference)
- 125ml coconut milk (full fat or reduced fat)
- 75g sugar snap peas, thickly sliced diagonally
- 85g cooked prawns, peeled
- 1 tsp soy sauce (or gluten-free tamari sauce)
- 1 tsp lime juice
- small handful coriander, chopped, to serve (optional)
- handful of thingly sliced scallions, to serve (optional)
- noodles or basmati rice, to serve
Curry Method:
- Heat the oil in a wok or large saucepan. Add the shallot and stir-fry for 1-2 mins of low to medium heat (do not burn).
- Add curry paste, lemon grass and garlic at low heat for max. 1 mins to release flavours (do not burn)
- Add coconut cream and 50ml water and simmer for 2 mins.
- Add sugar snap peas and cook for 1-2 mins until just beginning to soften.
- Add prawns, soy sauce and lime juice and heat through (you're just warming up the prawns which won't take long).
- Stir in the coriander and/or scallions and serve straight away with noodles/rice.
Rice Cooking Method
(serves 2)
- Place one cup of rice and 1.5 cups water (tea cup size) into a pot
- Bring to boil then reduce to simmer
- Simmer until water absorbes (this will be quick so keep an eye)
- Turn off heat, place a lid on the pot, let the rice steam while you cook the Thai curry
- Fluff with a fork and serve