This delicious recipe simply couldn’t be easier to make.
Although you can rustle up a Thai curry just by adding coconut milk to green paste, by including fresh ingredients, as we have in this recipe, you are stirring in more nutrients and flavour.
Many green pastes already include kaffir lime leaves and fish sauce, but we’ve added a little extra to this dish to intensify those flavours so that your Thai curry has a little more punch.
The sugar-snap peas soften with cooking and add both bite and sweetness, while the Prime king prawns are a real treat and a healthy, low-fat source of protein for this recipe.
For added nutritional value and flavour, we like to serve with wholegrain basmati rice.
300g Prime king prawns (2 packs)
1 tbsp coconut oil
2 tbsp green curry paste
3 spring onions, chopped
1 tsp crushed garlic
1 heaped tsp finely chopped ginger
250g sugar-snap peas
1 tin coconut milk
2 tsps fish sauce (optional)
4 kaffir lime leaves (optional)
1 lime quartered, and a bunch of chopped fresh coriander to serve
Heat a large high-sided pan over a medium heat and melt the coconut oil. Next, add in the green curry paste, spring onion, garlic, ginger and sugar-snap peas until the ingredients have softened.
Now pour in the coconut milk - and kaffir leaves and fish sauce if you’re using them – and bring the liquid to a gentle boil before adding the Prime king prawns.
Continue to boil for a couple of minutes before lowering the heat and simmering for another 2 minutes.
Serve with rice, a lime wedge on the side and a good sprinkling of fresh coriander over the top.