Prawn Thai Green Curry

Serves: Two adults  |  Cooks in: 20 minutes
This delicious recipe is super-simple – it's a great one to have up your sleeve when you're in a hurry.

  •  Oil for frying
  • 1 large onion, finely sliced
  • 3 tbsp Thai green curry paste
  • 1 red chilli, sliced
  • 20g fresh ginger, grated (you can use paste or frozen)
  • 1 head broccoli, cut into florets
  • Handful of baby corn
  • 400ml tin light coconut milk
  • 2 pak choi, sliced
  • 300g raw king prawns (5 or 6 per portion)
  • 1½ tbsp fish sauce
  • Grated zest and juice 1 lime, plus wedges or halves to serve
  • Bunch fresh coriander, chopped
  • Salt and pepper to taste
  1. Heat a glug of oil in a large deep frying pan or wok over a medium heat and fry the onions for 5 minutes until starting to soften. Stir in the curry paste, chilli and ginger, then stir-fry for 2-3 minutes. Add the broccoli and baby corn for another 3-4 minutes.
  2. Pour in the coconut milk and bring to a gentle simmer. Add the pak choi, prawns, fish sauce, lime zest and juice, then gently cook for 5 minutes. Stir in most of the coriander.
  3. Serve with steamed rice, sprinkle the rest of the coriander and add lime wedge for additional lime juice.