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The ingredients needed to cook Thai prawn curry:
- You need 1 of sweet potato.
- Take 65 g of coconut cream.
- Provide 250 ml of vegetable stock.
- Take 100 g of mange tout.
- Prepare 1 of pak choi.
- You need 1/2 of red pepper.
- Get 165 g of rice.
- Take 1/2 of lime.
- Get Packet of basmati rice.
- You need of Curry paste.
- Provide 1 of shallot.
- Provide 1 of lime.
- You need 10 g of root ginger.
- You need 10 g of coriander.
- Take 1 of red chilli.
- You need 1/2 tsp of salt.
Instructions to make Thai prawn curry:
- Roughly chop shallot, coriander and red chilli and place in a food processor with peeled ginger, the juice of a lime and salt. Mix together until smooth..
- Add 2 tablespoons of paste to the wok and cook over a medium heat for a couple of minutes. Add sweet potato to wok and toss in mixture..
- Add coconut cream and stock to the wok bringing the mixture to a simmer. Cook over a low heat until the sweet potato is tender..
- Once the sweet potato is tender add halved mangetout, pak choi and diced pepper..
- Cover with a lid and cook for a further 5 minutes. Taste to check seasoning..
- Cook prawns in a separate pan and then toss into wok..
- Cook basmati rice and then serve, adding lime wedges to the side..
Stir in coconut milk, lemongrass and brown sugar. Add prawns, snap peas, and bell peppers. An easy recipe for Coconut Curry Shrimp with Red Thai Coconut Milk curry. It is a speedy fix for any day chili night dinner. Gluten free, Low-fat with lean-protein, and Dairy-free.
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