Prawn jungle curry
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Rice is usually the go-to side for curries, but slices of chargrilled sweet potato add an interesting flavour dimension to this traditional Thai dish
Ingredients
Raw peeled prawns
600 g, peeled, (buy 1.2kg)
Olive oil
2 tsp
Green shallot(s)
4 individual, sliced
Mushrooms
200 g
Red curry paste
2 tbs
Pepper
2 tsp, (canned peppercorn)
Chicken stock
2 cup(s)
Asparagus
2 bunch(es), cut into 3cm lengths
Green string beans
200 g, halved
Canned bamboo shoots, rinsed and drained
225 g
Orange sweet potato (kumara)
100 g
Instructions
1
Heat oil in a large saucepan over medium-high heat. Add shallots and mushrooms and cook, stirring, for 3–4 minutes or until softened.
2
Add curry paste and peppercorns and cook, stirring, for 1 minute or until fragrant. Add stock and bring to the boil. Reduce heat and simmer, covered, for 5 minutes.
3
Add prawns and simmer, covered, for 2 minutes. Add asparagus, beans and bamboo shoots and simmer for 2 minutes or until prawns are cooked through and vegetables are tender. Serve.
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