Thai green prawn curry

Easy meal for one, ready in 15 minutes at 4,18 EUR only.

 

Serves :  1
Prep    :  10 min
Cook  :   5 min

Dificulty : Easy
Number of portions of fruit and/or veg containing per serving : 1 of 5
Not suitable for freezing

PER SERVING 580 kcals, protein 21g, carbs 13g, fat 49g, sat fat 31g, fibre 3g, sugar 8g, salt 2.0g

INGREDIENTS

1 tbsp sunflower oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
1-2 tbsp Thai green curry paste, or to taste
125ml coconut milk
75g/2½oz sugar snap peas, thickly sliced diagonally
85g/3oz cooked prawns, peeled
1 tsp soy sauce
1 tsp lemon juice
small handful coriander, hopped, and noodles, to serve

METHOD

1 Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.

2 Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.