Name: Thai-style green curry with prawn and courgette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 750 gram prawns, peeled, deveined, tails on; 1/3 cup green curry paste; 1/4 cup sesame seeds, toasted; 1 tablespoon vegetable oil; 2 small onions, sliced; 2 courgettes, sliced; 150 gram sugar snap peas, trimmed; 400 millilitre can coconut milk; 1/2 cup Thai basil leaves; 1 long red chilli, thinly sliced; Crispy wontons; 12 wonton wrappers; oil for shallow-frying

Thai-style green curry with prawn and courgette

Spice up your night with this Thai-style green curry recipe. Spiked with chilli and packed with prawns and courgette, this dish is delicious served for dinner with rice and crispy wonton squares

Serves 4

Prep

15M

Cook

20M

Total

35M

This recipe first appeared in Woman’s Day.

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Ingredients

750 gram prawns, peeled, deveined, tails on

1/3 cup green curry paste

1/4 cup sesame seeds, toasted

1 tablespoon vegetable oil

2 small onions, sliced

2 courgettes, sliced

150 gram sugar snap peas, trimmed

400 millilitre can coconut milk

1/2 cup Thai basil leaves

1 long red chilli, thinly sliced

Crispy wontons

12 wonton wrappers

oil for shallow-frying

Method

1.In a small bowl, combine prawns, paste and sesame seeds. Mix well and set aside.

2.Crispy wontons: In a large, deep frying pan, heat oil on medium until a small piece of wonton sizzles when added. Fry wontons in 4 batches for 30 seconds each until puffed and golden. Remove with a slotted spoon. Drain on a paper towel. Season.

3.In a large saucepan, heat oil on high. Sauté onions for 2-3 minutes until starting to soften.

4.Stir in courgette and peas. Cook, covered, for 2-3 minutes until tender crisp.

5.Add prawns with paste and coconut milk. Stir well. Cook, covered, for 10 minutes. Season and stir half the basil through. Serve topped with remaining basil and chilli. Accompany with wontons.