Thai Green Curry with Prawns and Sugar Snap Peas
Torn Thai basil and sliced red chilli scattered over the glossy jade sauce, with a lime wedge tucked against the rice and prawn crackers shattering on the side.
Ingredients
Serves 4- 500 graw king prawns, peeled and deveined
- 200 gsugar snap peas
- 2lemongrass stalks, bashed and bruised
- 20 gfresh ginger, finely grated
- 3garlic cloves, finely grated
- 400 mlfull-fat coconut milk
- 2 tbspfish sauce
- 1 tsplight brown sugar
- 1 tbspcoconut oil
- 2 tbspThai green curry paste
- 150 gbaby sweetcorn, halved lengthways
- 1lime, juice only
- 1small bunch fresh Thai basil leaves
- 300 gjasmine rice
- 100 gbaby spinach
- Fine salt and black pepper
- 1red chilli, thinly sliced (optional)
- 3spring onions, thinly sliced on an angle (optional)
- 1small bunch fresh coriander, leaves picked (optional)
- 1lime, cut into wedges (optional)
- 100 gprawn crackers (optional)
- 160 gquick-pickled cucumber (optional)
Method
- Rinse the jasmine rice under cold water until it runs clear; this washes off the surface starch and stops the grains gluing together. Cook according to packet instructions, usually 12 minutes, then keep covered off the heat until ready to serve.
- Heat the coconut oil in a large, deep frying pan or wok over a medium-high heat. Add the curry paste, lemongrass, ginger and garlic and fry for 2 minutes, stirring constantly, until fragrant and the paste turns a shade darker at the edges. Watch the garlic; once it's pale gold and smelling sweet, move on.
- Pour in the coconut milk and stir to combine, scraping the paste off the base of the pan so the coconut breaks it down into the sauce. Add the finely chopped spinach, fish sauce and brown sugar, then bring to a gentle simmer for 3 minutes until the sauce deepens to a proper jade green and the spinach melts into the base.
- Drop in the baby sweetcorn and cook for 4 minutes until just beginning to soften but still with snap.
- Add the sugar snap peas and cook for a further 2 minutes until bright green and squeaky; you want bite, not mush.
- Pat the prawns dry with kitchen paper and season with a pinch of salt. Slide them into the simmering sauce in a single layer rather than tipping them in as a heap. Crowd the pan and they poach in their own released liquid; spread them out and they cook in 3–4 minutes flat, turning pink and curling into tight commas. Fish out the lemongrass stalks.
- Stir in the lime juice off the heat. Taste the sauce now; most of the salt comes from the fish sauce, but a final splash of fish sauce or a pinch of salt ties it all together.
- Spoon the rice into warm bowls and ladle the curry over the top. Tear over the Thai basil. Add sliced chilli, spring onions, coriander and a lime wedge if using, with optional prawn crackers and cucumber pickle alongside.
Per serving
- kcal
- 688
- protein
- 40.7g
- fibre
- 5g
- carbs
- 76.6g
- fat
- 25.6g
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