Thai Green Curry with Prawns and Mangetout
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Ingredients
- 400 g raw king prawns, peeled and deveined
- 3 tbsp thai green curry paste
- 400 ml coconut milk
- 150 g mangetout
- 3 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tsp palm sugar
- 15 g fresh thai basil leaves
Nutrition (per serving)
- Calories
- 313 kcal
- Protein
- 20.9 g
- Carbohydrate
- 7.9 g
- of which sugars
- 5.7 g
- Fat
- 21.5 g
- of which saturates
- 17.9 g
- Fibre
- 2.4 g
- Salt
- 2.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the thai green curry paste in a splash of the coconut milk in a wok over a medium heat for 2 minutes until fragrant.
- 2
Pour in the rest of the coconut milk with the kaffir lime leaves and bring to a gentle simmer for 5 minutes.
- 3
Add the mangetout and simmer for 2 minutes until just tender but still bright green.
- 4
Add the king prawns and cook for 3 to 4 minutes until they turn pink and opaque all the way through.
- 5
Stir in the fish sauce and palm sugar to taste.
- 6
Scatter with thai basil leaves and serve immediately with jasmine rice, as prawns toughen if kept warm.
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