Red Thai curry with prawns and vegetables

Red Thai curry with prawns and vegetables

My Organic Alnatura Recipes
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Serving(s)
4

source photo : Alnatura

Ingredients

(for 4 people)
1
packet frozen prawns (200 g)
300
g basmati rice
100
g green beans
200
g Chinese cabbage
12
cherry tomatoes
2
tbsp ghee
3
tbsp red Thai curry paste
1
tin of coconut milk (400 ml)
400
ml water
*
Sea salt, pepper
1
tbsp raw cane sugar

Defrost the prawns in the fridge. Cook the rice as shown on the packet until just soft, and keep warm.

Wash and clean the beans and Chinese cabbage and cut into bite-sized chunks. Halve the cherry tomatoes.

Heat the ghee in a saucepan, add the beans and Chinese cabbage and sweat for 5 minutes.

Add the Thai curry paste, coconut milk and water and bring to the boil. Simmer for 5 minutes more. Add the prawns, turn off the heat and leave to stand for 5 minutes. Season with salt, pepper and sugar to taste.

Finally, add the cherry tomatoes and serve with the rice.

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