Thai green curry prawns
10
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
In just 25 minutes, you can create this Thai curry that’s bursting with flavour. The coconut milk creates a rich sauce that coats the prawns and fresh veggies – simply delicious!
Ingredients
Canola oil
1 tsp
Red capsicum
1 medium, thinly sliced
Zucchini
1 medium, thinly sliced
Raw peeled prawns
250 g, peeled
Green curry paste
1 tbs
Light canned coconut milk
1 400ml can, (400ml)
Fish sauce
1 tbs
Honey
1 tsp
Dry rice noodles
150 g, thin variety
Fresh basil
⅓ cup(s)
Lime(s)
1 medium, cut into wedges, to serve
Instructions
1
Heat oil in a large deep frying pan over medium-high heat. Cook capsicum and zucchini for about 3 minutes, stirring often, until just tender. Add prawns and curry paste and cook, stirring, for a further 1 minute or until fragrant.
2
Stir in coconut milk, fish sauce, honey and 1⁄2 cup (125ml) water and bring to the boil. Reduce heat and simmer for 1-2 minutes or until prawns are cooked.
3
Meanwhile, cook noodles following packet instructions and drain. Divide noodles between serving plates. Spoon prawn curry over noodles and sprinkle with basil. Serve with lime wedges.
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