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)
- 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.
- Cook for 10 minutes. It’s done when all of the water has been absorbed.
- 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.
- Bring to a gentle simmer and cook for a few minutes, or until the veg is just done.
- Stir in the prawns and turn off the heat.
- Taste the sauce – you might want to add a bit of fish sauce, sugar or lime juice before eating.
Tags: prawns
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