Thai green prawn curry

1 of 5-a-day quick summer thai coconut milk thai noodles thai prawn noodles

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 sugar snap peas, thickly sliced diagonally

85g cooked prawns, peeled

1 tsp soy sauce

1 tsp lemon juice

small handful coriander, chopped, to serve

noodles, to serve

Method

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.

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.