Quick prawn and vegetable Thai curry

February 7th, 2014
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TFI Friday, right? By the time it gets to the end of the week, all I want is my sofa, a fire and a large glass of wine. I do not want to do any cooking. I made this last Friday, and by made I mean warmed ingredients. I grabbed everything in the Sainsbury’s local on the way home and had dinner ready in about 10 minutes.

A totally inauthentic Thai vegetable and prawn curry. Warming, comforting and quick. Much tastier than the takeaway I really wanted and slightly better for you too.

Serves 2 with leftovers
I used a whole can of coconut milk which is rather decadent, but I hate having leftovers. You could use a small can and top up with water if you prefer. You could also serve this ready-cooked noodles to make it even quicker.

1 mug rice
2-3 tbsp Thai curry paste
1 pack stir-fry vegetables
1 can coconut milk
1 pack prawns
coriander, to serve (optional)

  1. Tip the rice into a saucepan with a lid and add 1.5 mugs boiling water and a pinch salt. Wait for it to come to the boil, then give it a good stir, put the lid on and turn the heat as low as possible.
  2. Cook for 10 minutes. It’s done when all of the water has been absorbed.
  3. Meanwhile, heat a splash of oil in a wok and add the curry paste. Sitr-fry it until sizzling, then add the vegetables. Stir-fry for a couple of minutes until wilted slightly, then add the coconut milk.
  4. Bring to a gentle simmer and cook for a few minutes, or until the veg is just done.
  5. Stir in the prawns and turn off the heat.
  6. Taste the sauce – you might want to add a bit of fish sauce, sugar or lime juice before eating.
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