Thai curry with prawns, lime kefir, capsicum, zucchini, snap peas

Ingredients

• 1 tbs neutral oil
• 8 lime kefir leaves
• 500g of prawns ( with tails prefered)
• 3/4 jar of Valcom Thai Panaeng curry
• 2 cans Valcom coconut cream
• 2 zucchini
• 1 small red capsicum
• Lemon or lime
• Maple syrup
• Chilli ( optional)
• Handful of snap peas

Method

1. In a Dutch oven heat oil
2. Add lime kefir leaves, fry until fragrant
3. Add 3/4 jar of Thai curry, fry until fragrant
4. Add 2 cans of coconut cream ( with a bit of water if preferred not to be too creamy)
5. Add whole lime and chilli. Cover and cook for 30 minutes
6. Add prawns and vegetables, cook for another 15-20 minutes
7. Add maple syrup if preferred to be sweet Squeeze a bit of lemon juice

Product used in recipe

• VALCOM - VALCOM CURRY PASTE PANAENG
• VALCOM - VALCOM COCONUT CREAM