Thai prawn and vegetable curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 2 | Carrots; sliced | |
| 225 | grams | Frozen leaf spinach; defrosted (8oz) |
| 225 | grams | Mushrooms; quartered (8oz) |
| 1 | tablespoon | Schwartz Hot Thai Curry Blend |
| 75 | grams | Creamed coconut; (3oz) |
| 300 | millilitres | Milk; ( 1/2 pint) |
| 1 | Vegetable stock cube | |
| 1 | teaspoon | Thai fish sauce |
| 3 | Schwartz Lemon Grass Stalks | |
| 100 | grams | Frozen peas; defrosted (4oz) |
| 350 | grams | Cooked; peeled prawns |
| ; (12oz) | ||
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.