1tbsp rapeseed oil
3tbsp Thai red curry paste
400ml can light coconut milk
1tbsp light soy sauce
1 heaped tsp light brown soft sugar
150ml chicken stock, made with 1/2 stock cube
1 lime
2 x 160g packs cooked king prawns
150g pack sugar snap peas
125g pack baby corn, halved
150g baby button mushroom, sliced
Rice to serve
Heat the oil in a large pan over a medium heat and fry the curry paste for 2 mins. Stir in the coconut milk, soy sauce, brown sugar, chicken stock and 2 strips of peel from the lime. Bring to the boil , cover, reduce the heat and leave to simmer for 5 mins. Stir in the prawns, sugar snap peas, baby corn and mushrooms, then bring back to the boil. Cover with a lid, reduce the heat and simmer for 6 mins, until the prawns are heated through and vegetables are tender .Remove the lime peel from the pan and discard. Squeeze in the juice from the lime. Serve the curry with rice.
3tbsp Thai red curry paste
400ml can light coconut milk
1tbsp light soy sauce
1 heaped tsp light brown soft sugar
150ml chicken stock, made with 1/2 stock cube
1 lime
2 x 160g packs cooked king prawns
150g pack sugar snap peas
125g pack baby corn, halved
150g baby button mushroom, sliced
Rice to serve
Heat the oil in a large pan over a medium heat and fry the curry paste for 2 mins. Stir in the coconut milk, soy sauce, brown sugar, chicken stock and 2 strips of peel from the lime. Bring to the boil , cover, reduce the heat and leave to simmer for 5 mins. Stir in the prawns, sugar snap peas, baby corn and mushrooms, then bring back to the boil. Cover with a lid, reduce the heat and simmer for 6 mins, until the prawns are heated through and vegetables are tender .Remove the lime peel from the pan and discard. Squeeze in the juice from the lime. Serve the curry with rice.
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