A creamy, filling curry full of Thai flavours. Super-quick and easy, too.
1 tbsp coconut or rapeseed oil
1 red pepper, deseeded and cut into roughly 2cm chunks
4 spring onions, trimmed and thickly sliced
20g fresh root ginger, peeled and finely grated
3 tbsp Thai red or green curry paste
1/2 x 400ml can coconut milk
100g mangetout or sugar snap peas, halved
1 red chilli, finely sliced, or 1/2 tsp crushed dried chilli flakes (optional)
200g large cooked peeled prawns, thawed if frozen
1. Heat the oil in a large nonstick frying pan or wok over a medium-high heat and stir-fry the pepper for 2 minutes.
2. Add the spring onions, ginger and curry paste and cook for 1 minute more, stirring.
3. Pour the coconut milk into the pan and bring to a gentle simmer.
4. Add the mangetout or sugar snap peas and chilli, if using. Return to a simmer and cook for 2 minutes, stirring regularly.
5. Add the prawns and heat for 1-2 minutes, or until hot. Add a splash of water if the sauce thickens too much.
6. Serve with freshly cooked cauliflower rice.
COOK’S TIPS Thai pastes vary, so try to pick a good-quality one for the best depth of flavour.
For half a can of coconut milk, tip the contents of a 400ml can into a measuring jug and whisk until as smooth as possible. Pour 200ml of the liquid into a bowl, cover and keep for another recipe. Use within 2 days, or freeze in a lidded container for up to 1 month.
ON 5:2 NON-FAST DAYS Serve with brown rice or whole-wheat noodles.
NUTRITION PER SERVING CALS 376, PROTEIN 18g, FAT 27g, FIBRE 5g, CARBS 13.5g
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