« Thai Green Prawn Curry »

A thai green curry can be made in a flash -it's easy once you know how! 

Preparation time:
15 minutes
Cooking time: 
12 minutes

Serves: 4

Per serving: 219kcals, 7.9g fat, 1.4g sat fat

Ingredients:

• 350g/12oz boneless, skinless chicken breasts, cut into slices
• 1-­2 tsp  Very Lazy Hot Chilli Paste (or one sachet)
• 2 tsp  Very Lazy Garlic Paste (or one sachet)
• 3 tbsp  Very Lazy Ginger, drained
• 1 stalk of Lemongrass, finely chopped
• ½ tsp each ground cumin and coriander
• 2 large handfuls fresh coriander with stalks, finely chopped
• 1 bunch spring onions, trimmed and roughly chopped
  finely grated rind and juice of 2 limes
• 2 tbsp olive oil
• 200g/7oz baby corn, halved lengthways
• 400ml coconut milk
• 200g/7oz sugarsnap peas, halved lengthways
• 300g/10oz jumbo cooked prawns * (see variations in Cook¹s tip)
• 2 tbsp soy sauce to season, optional
  
  

 Method:

1. Place the chilli, lemongrass and garlic pastes, ginger, cumin and coriander (ground and fresh), spring onions, lime rind and juice, and 1 tablespoon olive oil into a food processor and whiz to a vibrant green paste.

2. Heat the remaining olive oil in a wok or large frying pan and stir-fry the baby corn for 1 minute until beginning to char. Add the green curry paste, coconut milk and sugarsnap peas and bring to the boil, simmer for 5 minutes.

3. Stir in the prawns and simmer for 2 minutes stirring occasionally to heat through. Season to taste with the soy sauce, if liked. Serve with lime wedges to squeeze over and fluffy fragrant rice.

Cook's tip: Make me veggie: Omit the prawns. Cook a large peeled and chunky diced sweet potato in lightly salted boiling water for 6-7 minutes until just tender and add to the dish with the coconut milk.