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 🙂
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 🙂
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
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)
1/2 tin coconut milk
splash fish sauce
juice of one lime
1 teaspoon cane sugar
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