Ingredients
- 24 raw prawns
- 1 half brown onion
- 3 cloves garlic
- 1 small nub ginger
- 1 half green chilli
- 200 grams brown mushrooms
- 1 large zucchini
- 200 grams snow peas
- 1 bunch Chinese broccoli
- Half jar Thai green curry paste
- 165ml can Valcom premium coconut milk
- 400ml light coconut cream
- One half lime
- 4tbs soy sauce
- 4tbs sesame oil
- 1tsp brown sugar
- Rice (to serve)
Method
- Put large saucepan on a medium heat and add oil
- Once oil is at a medium heat, add the finely chopped onion, garlic, ginger and chilli, and sweat until onions are translucent
- Add chopped mushrooms and cook for 2 minutes until mushrooms begin to release moisture
- Add curry paste and stir fry for 2-3 minutes or until it becomes fragrant and aromatic
- Add coconut milk and coconut cream to the saucepan and bring to a simmer
- Once simmering, add chopped zucchini and cook lightly for another 2 minutes
- Once you can see the zucchini’s have started to cook, add peeled and halved snow peas and roughly chopped Chinese broccoli and cook for another few minutes
- Once vegetables are nearly cooked, bring the curry to a boil and add peeled prawns. Turn the heat off and let the prawns gently cook through
- Season the curry with soy sauce, lime juice and sugar to taste
- Serve with steamed rice and enjoy!
Product used in recipe
- Valcom - Coconut Cream
- Valcom - Coconut Milk
- Valcom - Curry Paste Green
