Thai red curry
A rich, spicy-sweet coconut curry with prawns and vegetables, ready in about 25 minutes.
- Time25 min
- LevelEasy
- Costabout £2.50 a head
Ingredients
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Method
- 1
Heat the oil in a large pan or wok over a medium heat. Fry the curry paste for 1 minute until fragrant.
1 min - 2
Pour in the coconut milk and water and bring to a simmer.
- 3
Add the pepper and courgette and simmer for 6 minutes until just tender.
6 min - 4
Add the sugar snap peas and prawns and cook for 4 minutes until the prawns are pink.
4 min - 5
Season with the fish sauce, sugar and lime juice.
- 6
Scatter over the coriander and serve with jasmine rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.