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Spicy prawn curry
Spicy prawn curry
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Elevate dinner with zesty, easy prawn curry.
Ingredients:
  • 18.20 gm peanut oil
  • 1 red capsicum, deseeded, sliced
  • 150g snow peas, trimmed, halved diagonally
  • 425g can baby corn, drained
  • 650g medium green king prawns, peeled, tails intact and deveined
  • 56.00 gm vindaloo curry paste
  • 2 x 270ml cans coconut milk
  • 60ml lime juice
  • 8.00 gm brown sugar
  • Steamed Basmati rice, to serve
Instructions:
  • In a large wok over medium-high heat, heat half of the oil. Add capsicum, snow peas, corn, and garlic. Stir-fry for 2 minutes, then set aside.
  • Drizzle the rest of the oil into the wok, then add the prawns and curry paste. Stir-fry for 2 minutes. Pour in the coconut milk and simmer for 5 minutes until slightly thickened.
  • Add the vegetables back to the wok and cook for 2 minutes until heated through, then mix in the lime juice and brown sugar. Serve with rice.

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