Recipe

Serves:  4 people | Prep time: 5 minutes (plus defrosting the prawns) | Cooking time: 30 minutes

Thai | Main |  Pescatarian  | Gluten free  |  Dairy free  

Ingredients

• 2 x 250g packs Specially Selected Frozen Raw Argentinian Prawns, defrosted
• 60g Massaman Curry Paste
• 80g Miniature Baby Potatoes, halved
• 80g Baby Sweetcorn, cut into chunks
• 80g Mangetout, sliced
• 1 Medium Red Onion
• 400ml Full Fat Coconut Milk
• Juice of ½ Lime
• 20g Dry Roasted Peanuts
• 4g Fresh Basil, chopped
• 4g Fresh Coriander, chopped
• 2 Garlic Cloves
• 25ml Vegetable Oil

Method

1. Peel and finely chop the onion.
2. Peel and mince the garlic.
3. In a frying pan, sauté the onions and garlic in a little oil on a low heat, until softened.
4. Add the curry paste and fry for 1 minute.
5. Add the coconut milk and lime juice and bring to the boil.
6. Add the potatoes and sweetcorn to the pan, along with the peanuts, cover and cook for 10 minutes.
7. Add the mangetout and the prawns to the pan and cook uncovered for 10 minutes.
8. Sprinkle over the basil and coriander and serve alongside the cooked jasmine rice.