A fabuliciouzly flavour packed curry that can be on the table in half an hour!
This is going straight into my post ballet quickie file! Juicy prawns, fresh veggies & wonderfully fragrant coconut curry soup – what’s not to love?!?!?!
Start by trimming the ends off a solid handful of green beans before chopping them in half & popping into a bowl. Then slice off two sides of a red capsicum to dice up & whack that on top of the beans. Next, drain a 400g tin of corn kernels, giving them a good wash & rinse & setting those aside separately.
Bung a good splash of peanut oil into a wok (or fry pan if you don’t have one) to heat before throwing in the beans & capsicum along with 2 tablespoons of Thai red curry paste. Cook those for 3-5 minutes on a medium heat keeping it all moving.
Add in the drained corn & a 400ml tin of coconut milk then reduce the heat to simmer away for another 5 minutes.
Chuck in 500g of raw green prawns (peeled & cleaned – no poo tubes please!) & stir until the prawns have turned a blushing pink to indicate they’re cooked through.
Finally, freshen it all up with the juice & zest of 2 limes & season with 2 teaspoons of fish sauce.
Ladle over bowls with prepared rice noodles already in them.
It’s Chompin Time!