Whip up this Thai-style prawn dish in just 15 minutes with coconut milk and sugar snap peas – serve over noodles or jasmine rice
Prep:10 mins
Serves 1
1 tbsp sunflower oil1 shallot, finely chopped2 garlic cloves, finely chopped1-2 tbsp Thai green curry paste, or to taste125ml coconut milk75g sugar snap peas, thickly sliced diagonally85g cooked prawns, peeled1 tsp soy sauce1 tsp lemon juicesmall handful coriander, chopped, to servenoodles, to serve
STEP 1Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.STEP 2Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.
