Quick prawn and Jazz Thai curry
Cooking Time
Serves
Preparation Time
Ingredients
For a super quick dinner, try this Thai-inspired recipe from Jazz Apples, packed with prawns, apples, sugar snap peas and a kick of chilli.
1 medium onion, peeled and thinly sliced
1 tspn olive oil
2 tspn freshly grated root ginger
2 tspn Thai green or red curry paste
400ml coconut milk
200g peeled raw prawns
1 Jazz apple, quartered, cored and sliced
200g pre cooked Thai ribbon noodles
60g sugar snap peas, cut in half lengthways
juice of 1 lime
1-2 tbsp Thai fish sauce
1 handful fresh coriander
1 Thai red chilli, finely sliced (to garnish)
Instructions
Soften the onion in the oil using a medium-sized saucepan for 4 - 5 minutes. Add the grated ginger and curry paste and cook for 1 minute. Mix in the coconut milk and bring just to the boil. Add the prawns and apple and bring the milk back to the boil. At this point, add the noodles and sugar snaps and cook for 1 - 2 minutes. Season to taste with the lime juice and fish sauce and stir in some coriander. Serve garnished with coriander leaves and a sprinkling of chilli for some extra heat.
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