Thai green prawn curry

• sunflower oil↗1 tbsp tbsp
• shallot↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• Thai green curry paste↗1-2 tbsp

  or to taste

• coconut milk↗125ml ml
• sugar snap peas↗75g g

  thickly sliced diagonally

• cooked prawns↗85g g

  peeled

• soy sauce↗1 tsp
• lemon juice↗1 tsp
• coriandersmall handful

  chopped, to serve

• noodles

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.

2. 2

   Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.