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Thai green curry prawns

Thai green curry prawns

10
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
In just 25 minutes, you can create this Thai curry that’s bursting with flavour. The coconut milk creates a rich sauce that coats the prawns and fresh veggies – simply delicious!

Ingredients

Canola oil

1 tsp

Red capsicum

1 medium, thinly sliced

Zucchini

1 medium, thinly sliced

Raw peeled prawns

250 g, peeled

Green curry paste

1 tbs

Light canned coconut milk

1 400ml can, (400ml)

Fish sauce

1 tbs

Honey

1 tsp

Dry rice noodles

150 g, thin variety

Fresh basil

⅓ cup(s)

Lime(s)

1 medium, cut into wedges, to serve

Instructions

  1. Heat oil in a large deep frying pan over medium-high heat. Cook capsicum and zucchini for about 3 minutes, stirring often, until just tender. Add prawns and curry paste and cook, stirring, for a further 1 minute or until fragrant.
  2. Stir in coconut milk, fish sauce, honey and 1⁄2 cup (125ml) water and bring to the boil. Reduce heat and simmer for 1-2 minutes or until prawns are cooked.
  3. Meanwhile, cook noodles following packet instructions and drain. Divide noodles between serving plates. Spoon prawn curry over noodles and sprinkle with basil. Serve with lime wedges.

Notes

For a change, replace prawns with 400g sliced chicken breast.

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