Thai Style Green Prawn Curry

How about something fresh, aromatic and a little bit spicy to perk you up ? This Thai style prawn curry is a light, healthy and tasty treat – dig in!

  • 25 mins
  • Serves 2
  • 1 pan
  • Beginner

Ingredients

Spice blend

  • 1 small bunch, mint leaves
  • A 3cm piece root ginger, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 1 small onion, chopped
  • 1-2 green chillies (depending on how hot you like it)
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin

Curry

  • 1 onion, sliced
  • 200g raw tiger prawns
  • 100ml vegetable stock
  • 1 tbsp oil
  • 100ml Yeo Valley 0% Fat Natural Yogurt
  • 50g green beans
  • 50g sugar snap peas
  • 50g baby corn, cut in half lengthways

To serve

  • 1 small bunch, coriander leaves
  • 2 spring onions, finely sliced lengthways
  • 1 lime, juice only

Method

  1. Whizz all the ingredients for the spice blend in a food processor until it’s a smooth paste. Fry the paste in a non-stick pan for a few mins until fragrant. Add the onions, stir into the spices and cook gently for a further 4-5 mins until tender.
  2. Add the stock along with the beans, peas and sweetcorn and simmer for another 5 mins. Add the prawns and cook for a couple of mins until they turn pink, then stir in the yogurt.
  3. Serve the curry in bowls with the veg piled high. Top with the spring onion, coriander and a squeeze of lime.

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