Thai Prawn-Style Curry
Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
There’s nothing quite like a mouth-watering and naturally cholesterol-free seafood-style curry to warm up chilly autumn nights.
30 ml oil
70 g red onion, sliced
1 red pepper, sliced in strips
1 tin coconut milk
1 packet Robertsons Thai Red Curry Cook-In-Sauce
200 g zucchini, sliced at an angle
100 g baby corn, sliced
100 g sugar snap peas, sliced
4 tsp spring onions, chopped, to serve
4 cups cooked rice, to serve
Heat the oil in a large frying pan and fry the onion and red pepper until soft.
Add the coconut milk and cook-in sauce to the pan and mix well.
Add the zucchini and baby corn and simmer for 5–7 minutes.
Stir in flash-fried Prawn-Style Pieces and sugar snap peas. Garnish with chopped spring onions and serve with rice.