Thai Green Curry with Prawns

Ingredients

• 500 g prawns, peeled
• 400 ml coconut milk
• 200 ml coconut cream
• 3 tbsp green curry paste
• 2 kaffir lime leaves
• 1 lemon grass stalk, bruised
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 100 g sugar snap peas
• 100 g baby corn
• 1 red pepper, sliced
• Fresh Thai basil
• Red chilli, sliced

Method

1. 1Heat the coconut cream in a wok until the oil separates. Fry the curry paste for 2 minutes.
2. 2Pour in the coconut milk. Add lime leaves, lemon grass, fish sauce and palm sugar. Bring to a simmer.
3. 3Add the vegetables and cook for 3 minutes. Add the prawns and cook 2–3 more minutes.
4. 4Top with Thai basil and chilli. Serve with jasmine rice.