I love the flavours of Thai food, especially the curries. I enjoy spicy food despite some serious bouts of heartburn, but nothing that the trusted “Gaviscon” can’t fix. This recipe is dead easy and versatile because you can swop the veggies to your preferences as well as the type of meat you prefer.
You will need:
1 box of Fry’s Crispy Prawns, thawed
2 Tbsp of olive oil
1 cup of each of the following veggies (green pepper, baby corn, baby marrow, red cabbage and mushroons)
Pinch of cumin (jeera) seeds
Pinch of salt
1/2 onion sliced
2 sprigs of thyme
2 Tbsp of Thai Green Curry paste
250 ml coconut cream
Handful of cashew nuts
Heat oil in a medium sized pot and add mixed vegetables, cumin seeds and salt. Allow to simmer for 3-5 minutes. Add onion and thyme and simmer for a further 3-5 minutes. Add Thai Green Curry paste, coconut cream and cashew nuts and stir in coriander. Cook through and set aside.
Using the on pack instructions, prepare the prawns. Plate the veggies and place 3-4 prawns on top and serve.