Wednesday, 19 April 2017

Thai Prawn Curry

I have never dared to make anything other than lemon and garlic butter prawns with prawns before because their price is quite frankly red list for me. We found these huge ones on special - you get 100 in a box for around R300 (food lovers market - as at 04/2017). 


600-800g prawns
1 punnet baby marrow sliced
1 tin coconut cream
1 thumb ginger sliced
1 large yellow pepper sliced
1 tbs suree green curry paste
1 tbs oil/fat of choice


In a pan, add the oil along with the ginger and yellow pepper.
Add the paste, then the coconut cream and stir until it has combined.
Arrange the prawns, then the baby corn on top and allow to cook for about 5 minutes on medium heat.
Turn the prawns over and allow to cook again for around 4 minutes. You will know its done when the prawns curl and are more firm.
Enjoy on chili rice or skinny pasta or zoodles.

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