Super Quick Thai Green Stirfry Curry

Thai Prawn Stirfry Curry

This is one of those 5 minute meals that once you’ve cooked once – you’ll return to it again and again because it’s so EASY! Plus, healthy and delicious – what’s not to love?

I tend to cook in themes. I’ll have good olde english pub-grub style food for days on end – think sausages and mash, roast chicken with all the trimmings, pasties, fish, potatoes, lots of potatoes šŸ™‚

Then my taste buds will tire a little. I’ll crave some spice and fire, something to take me far, far away….

This does just that. As long as you use a really good curry paste you’ll get the authentic flavour with minimal effort. I perused the shelves of my local Asian supermarket for the green curry paste I’ve used here, and while it’s not QUITE as fresh as my favouritest Thai restaurant…it’s pretty close šŸ™‚

Another super duper tip I’m happy to pass on is to just grab one of those packets of stir-fry veg that line the supermarket shelves. It’s a quick and convenient way of getting lots of veggies in one meal without endless washing and chopping, and easy to vary the veggies you use with minimal brain-power.

Hope you enjoy!

Super Quick Thai Green Stirfry Curry
(serves 2)

1 tablespoon thai green curry paste
splash oil (I used olive oil – although I imagine it would be more authentic to use vegetable)
1 pack (about 500g) of mixed stir-fry vegetables (I used carrot, beansprout and mushroom)
200g prawns
1/2 tin coconut milk
splash fish sauce
juice of one lime
1 teaspoon cane sugar

Method:

1. Fry the curry paste in the oil for 3 minutes
2. Add the prawns and stir for 1 minute
3. Add all of the other ingredients and bubble for 2 minutes
4. Serve with plenty of prawn crackers and rice, if you fancy it

I love to hear what you think, what makes you smile and what you like eating - do leave a comment!

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