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    Thai-Style Prawn and Spring Vegetable Curry

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    Thai-Style Prawn and Spring Vegetable Curry

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 2


    • 1 tsp groundnut oil
    • 1 tbsp thai taste green curry paste
    • 200ml bart coconut milk
    • 130g watrose fresh peas & beans
    • 200g pack anchor frozen raw peeled king prawns
    • Waitrose thai fragrant rice
    • Lime wedges


    1. Heat 1 tsp groundnut oil in a wok. Add 1 tbsp Thai Taste Green Curry Paste and cook for 30 seconds. Stir in ½ x 400ml can Bart Coconut Milk. Heat until just simmering, then add ½ x 260g pack Waitrose Fresh Peas & Beans and a 200g pack Anchor Frozen Raw Peeled King Prawns.
    2. Cook for 3-4 minutes, or until the prawns are pink and cooked through. Serve with Waitrose Thai Fragrant Rice and lime wedges to squeeze over the top.

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