Thai green curry with prawns and green veg
You need
- 2 tablespoons Thai green curry paste
- ½ tin light coconut milk (200 ml; freeze the other half)
- 150 g frozen raw prawns, defrosted (the rest of the bag from week 1)
- 1 pepper
- 200 g green beans (1 pack)
- 1 mug frozen peas (about 150 g)
- 1 lime
- ½ mug rice
Method
- Start the rice: twice as much water as rice, lid on, lowest heat, 12 minutes. Then heat off, lid on, 5 minutes.
- Fry the curry paste in 1 teaspoon of oil for 1 minute, until it smells strong. Pour in the coconut milk and half a mug of water and bring to a simmer.
- Add the sliced pepper and the beans, cut in half. Simmer for 6 minutes, until just tender.
- Add the prawns and peas for 3 minutes, until the prawns are pink all the way through. Squeeze in the lime. Taste before adding any salt: the paste is already salty.
- Serve half with the rice. Cool the rest and put it in the fridge.
Remember this: Fry the paste first, then milk, then veg, protein last.
Lunch tomorrow
Reheated until steaming, with a large pitta or 2 slices of wholemeal bread.
Other swaps
Gluten-free: check the paste.
Contains
Crustaceans. Most green curry pastes contain fish or crustaceans. Always check the labels on what you buy.
Nutrition per portion
| Energy | Protein | Fibre | Saturated fat | Salt |
|---|---|---|---|---|
| 636 kcal | 30 g | 12 g | 7.2 g | 1 g |
Not cooked yet. After three cooks it counts as learned and the method steps back.