Thai Green Curry with Prawns Recipe

We've both been on a bit of a health kick over the winter season, which seems like an odd time to begin a healthy eating and lifestyle plan but for us it seemed right. However, as is pretty evident, we both love our food and don't want to miss out on all the delicious things we enjoy eating, it is more about moderation and making those things as healthy as they possibly can be.

We've been looking at recipes we love and that our whole family enjoys and thinking about how we can adapt them and still enjoy them. We both love a slow cooker and whilst we do use them throughout the warmer months, sometimes you do not want them on all day and you want something lighter and fresher to enjoy that does not take an age to cook at the end of the day.

Now that we know this recipe is such a hit with our families we thought we'd share our recipe for Thai Green Curry with Prawns - ready in 15 minutes and packed full of flavour!

Ingredients (serves 2 - 4)

1x Jar of Thai Green Curry Paste

1x Can of Coconut Milk

1x Packet of Prawns, shelled and prepped

1x Green Pepper, sliced

1-2x red chillis, deseeded and chopped

4x Spring Onions, chopped,

1x Courgette, sliced or ribbon cut

1 tsp of fresh ginger

1x packet of mangetout or sugar snap peas

Olive Oil

Rice or Cauliflower Rice to Serve

Method:

In a wok, heat a tablespoon of olive oil on a medium heat and add in the green pepper and fry for 2 minutes until slightly coloured.

Add in the curry paste, ginger, chillis and spring onions and fry for one minute whilst mixing to help unlock the spices and flavours.

Add in the can of coconut milk, mix and bring to a boil then allow to simmer for 5 minutes.

Add in the prawns, courgette and mangetout/sugar snap peas and cook for 2-3 minutes, things will still have a slight bite to them for texture but you don't want to overcook the prawns.

Ladle into bowls and serve with rice or steamed cauliflower rice - we also give the guys a few oven-cooked spring rolls which we keep in the freezer,