Thai prawn & vegetable curry

Yield: 4 Servings

Measure Ingredient
1.00 tablespoon Oil
2.00 \N Carrots; sliced
225.00 gram Frozen leaf spinach; defrosted (8oz)
225.00 gram Mushrooms; quartered (8oz)
1.00 tablespoon Schwartz Hot Thai Curry Blend
75.00 gram Creamed coconut; (3oz)
300.00 millilitre Milk; ( 1/2 pint)
1.00 \N Vegetable stock cube
1.00 teaspoon Thai fish sauce
3.00 \N Schwartz Lemon Grass Stalks
100.00 gram Frozen peas; defrosted (4oz)
350.00 gram Cooked; peeled prawns
\N \N ; (12oz)

Heat the oil in a large frying pan or wok and fry the carrots for 2-3 minutes until softened. Squeeze the excess liquid out of the spinach and add to the pan with the mushrooms and Hot Thai Curry Blend. Fry for 1-2 minutes.

Add the coconut, milk, stock cube, fish sauce and Lemon Grass. Bring to the boil and simmer gently for 10 minutes. Stir in the peas and prawns and heat through. Serve with rice.

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