Thai Prawn Red Curry
This is possibly the simplest recipe you could ever follow! If you have all the ingredients ready to go, you can whip this up in 10 - 15 minutes. Serve over rice with coriander and an extra squeeze of lime. This beats any take out red curry I've ever had!
Side Notes
Cost of non-staples: $12
Serves: 2
Ingredients
220g garlic marinated prawns, peeled
1/3 jar Ayam thai red curry paste
150 g sugar snap peas
270 ml Ayam coconut milk
1 lime
coriander
My Pantry Staples
red curry paste
coconut milk
The Method
Heat a splash of vegetable oil in a skillet or fry pan for 1 min. Add the paste and stir for 1 - 2 mins on low-medium heat until fragrant.
Add the sugar snap peas and stir through. I don't remove the ends, you can eat these, but trim them off if you must.
Add in the garlic prawns and stir for 2 - 3 mins to coat until just cooked through.
Add the coconut milk and bring to gentle simmer. Squeeze in the juice of 1 lime and sprinkle some chopped coriander (about a small handful or chopped leaves).
Serve over steamed white rice with extra coriander and lime.
TIP: Wear an apron! The paste can splatter a little and you don't want stains.
