Prawn thai red curry

This is speedy recipe that tastes so good! It’s perfect for those mid-week nights when you don’t have much time to cook or a healthy weekend alternative to a takeaway.

Prawns are a great source of protein, vitamin B12 and folate (B9) (energy and red blood cell production), antioxidant vitamin E (anti-inflammatory, heart protective), iodine (thyroid function/ metabolism), selenium and zinc for immune system support.

Ingredients

• 1 garlic clove, grated

• 1 thumb ginger, grated

• 1 x 400ml tin coconut milk

• 1 tbsp Thai red curry paste

• 150g sugar snap peas

• 150g raw king prawns

• 1 x 300g mixed stir fry vegetables

• Juice of ½ lime

• ½ red chilli, fine slices

• Handful of fresh coriander

• Serve with sticky rice, brown rice or noodles

Method

• Heat a glug of ground nut oil in a large skillet.

• Add the garlic and ginger, frying gently for a couple of minutes.

• Add the coconut milk and red curry paste and warm through.

• Next add the sugar snap peas and prawns cooking for 30 seconds before adding the bag of veggies.

• Cook for 1-2 minutes until the prawns are fully pink and cooked through.

• Spread the chilli and coriander evenly on top and serve with Thai sticky rice, brown rice or noodles.