A super quick version of this flavoursome Thai green curry with just 4 ingredients. Our simple prawn and coconut soup is ideal for a midweek meal
Cook:2 mins
Serves 2
3 tbsp Thai green curry paste400ml can coconut milk150g cooked prawns250g pack courgetti
STEP 1Heat 1 tsp flavourless oil in a frying pan over a medium heat. Add the curry paste and cook for 1 min. Pour in the coconut milk, then leave to bubble away for a few mins before adding the prawns and courgetti. Cook for 1 min more to warm through, then divide between bowls.
