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    Thai-Style Prawn Curry

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    Thai-Style Prawn Curry

    Both quick to make and attractive, this after-work supper dish is also ideal for casual entertaining. Sugar snap peas can be replaced with mangetout or fine green beans.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    • 1 tbsp vegetable oil
    • 2 shallots, finely chopped
    • 2 garlic cloves, finely chopped
    • 2 tsp Bart Spices Thai Red Curry Paste
    • 200ml pack Bart Spices Coconut Cream
    • 150g sugar snap peas
    • 200g Waitrose North Atlantic Cooked Peeled Prawns
    • Juice of 1 lime
    • 1 tbsp soy sauce
    • 150g Waitrose Thai Rice, boiled
    • Fresh coriander leaves
    • Conimex prawn crackers, to serve


    1. Heat the oil in a large pan and cook the shallots and garlic for 3-4 minutes until softened and golden. Stir in the curry paste, coconut cream and sugar snap peas and simmer for 3 minutes.
    2. Stir in the prawns then add the lime juice and soy sauce, to taste. Make sure the prawns are thoroughly heated through.Spoon the curry over the cooked rice, garnish with coriander and serve with prawn crackers.

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    This curry can also be made with chicken. Cut two small, skinless boneless chicken breasts into cubes and fry with the shallots and garlic. Cook the chicken for at least 5 minutes before adding the sugar snaps to ensure the meat is cooked through.


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