Sometimes I just need a curry. That lovely warmth and spiciness (but not too spicy) with fresh veg and succulent prawns or chicken just ticks all the right boxes and last Friday was one of those nights. I usually find red or green Thai curry too hot but yellow seems just the right balance of spiciness and flavour for my taste. Thai curry definitely has a distinctly different taste to an Indian or Japanese curry, more warming somehow, so brilliant for the chilly Autumn night that are now drawing in. For the veg I used mange tout, spinach, baby corn (from the garden), beans and asparagus and I used brown rice instead of jasmine. This recipe could be easily adapted to use ether red or green curry paste and chicken instead of prawns but the points would increase to 14 ProPoints.
Speedy Thai Prawn Curry
(12 WW ProPoints per serving)
100g jasmine rice
2 tbsp yellow Thai curry paste
200ml coconut milk
75ml weak chicken stock
200g vegetables (baby corn, mange tout, broccoli, fine beans, asparagus)
200g raw prawns
splash fish sauce
Cook the rice according to packet instructions.
Meanwhile heat a wok or saucepan and add the curry paste and a tbsp of the coconut milk. Mix and cook gently, stirring for 1 min, then gradually mix in the rest of the coconut milk followed by the stock.
Bring to the boil and add the veg. Cook stirring for 2 mins, then add the prawns. Carry on cooking and stirring for 5 mins more, or until the prawns are cooked through. Add a squeeze of lime and a splash of fish sauce, to taste.
Serve the curry with the rice and sprinkle with the coriander.