Thai Green Prawn Curry

  • 350g boneless, skinless chicken breasts cut into slices
  • 1-2 tsp Very Lazy Hot Chilli Paste
  • 2 tsp Very Lazy Garlic Paste
  • 3 tbsp Very Lazy Ginger, drained
  • 1 tsp lemongrass paste
  • ½ tsp each ground cumin and coriander
  • 2 large handfuls fresh coriander with stalks, finely chopped
  • 1 bunch spring onions, trimmed and roughly chopped
  • Finely grated rind and juice of 2 limes
  • 2 tbsp olive oil
  • 200g baby corn, halved lengthways
  • 400ml coconut milk
  • 200g sugar snap peas, halved lengthways
  • 300g jumbo cooked prawns
  • 2 tbsp soy sauce to season, optional

1. Place the chilli, lemongrass and garlic pastes, ginger, cumin and coriander (ground and fresh), spring onions, lime rind and juice, and 1 tablespoon olive oil into a food processor and whiz to a vibrant green paste.

2. Heat the remaining olive oil in a wok or large frying pan and stir-fry the baby corn for 1 minute until beginning to char. Add the green curry paste, coconut milk and sugarsnap peas and bring to the boil, simmer for 5 minutes.

3. Stir in the prawns and simmer for 2 minutes stirring occasionally to heat through. Season to taste with the soy sauce, if liked. Serve with lime wedges to squeeze over and fluffy fragrant rice.

4. Tip: Make me veggie: Omit the prawns. Cook a large peeled and chunky diced sweet potato in lightly salted boiling water for 6-7 minutes until just tender and add to the dish with the coconut milk.

Recipe courtesy of Very Lazy

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