Simple Midweek Meal – Thai Prawn Curry

So, are week nights as crazy in your house as they are in ours? We have swimming lessons (x2), Anchor Boys, Brownies, Church clubs (x2), homework, playdates…yep, so it goes.

I’ve spent a good portion of this week trying to find ways to cut corners without compromising on making sure my family gets a good meal…but most of that’s for another post.

Here is a simple midweek supper (although, let’s be honest, a prawn curry is good any night of the week!)

 

Thai Prawn Curry

 

Ingredients
 

1 tbsp olive oil

1 onion, chopped

2-3 tbsp Green Thai curry paste – depending on how hot you like your curry. 3 tbsp will make a curry with a hot kick.

1 400g tin chopped tomatoes

1 cup coconut milk

120g sugar snap peas

250g cooked prawns (I used the small, frozen ones, defrosted before use)

Rice to serve

 

Curry ingredient
 
Method
 

Heat the oil in a large pan over a medium-high heat. Add onion and fry gently until softened.

Add the curry paste and fry for a further minute or two.

Add the chopped tomatoes, coconut milk and sugar snap peas and cook for a further 3-4 minutes.

 

Curry cooking

Add the prawns and stir through, cook for a further 3-4 minutes. Be careful not to boil the sauce or heat the prawns for too long or they will go rubbery.

Serve over brown rice.

Simple!

 

Curry final

 

Grace and Love

Helen x

 

 

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