Prawn Green Curry

Prawn Green Curry
4 from 4 ratings
A quick and tasty Thai curry that takes only 15 minutes to create and costs you only 177 calories. 
  • 1 teaspoon sunflower oil
  • 1 tablespoon thai green curry paste
  • 2/3 cup vegetable stock, fresh or made from 1/4 stock cube
  • half of one 14-ounce can light coconut milk, stirred
  • 1 red bell pepper, deseeded and cut into strips
  • 2/3 cup frozen peas
  • 1 spring onion (scallion), trimmed and shredded
  • 5 1/2 ounce pak choi, roughly chopped
  • 8 ounce raw king prawns (king shrimp)
  • juice of 1 lime
  • 1 basil leaf, shredded
  • 1 small handful of coriander (or cilantro) leaves, roughly chopped
  1. Warm the oil in a wide saucepan and add the curry paste. Stir-fry for 1 minute before adding the stock and coconut milk. Simmer the mixture for 2 minutes, then add the bell pepper, peas, and spring onions and simmer for another 5 minutes, or until the peas are tender. Add the pak choi and prawns and cook for 2 minutes or until the prawns turn pink. Finally, stir in the lime juice, basil, and coriander, and serve immediately