Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 2 tablespoons Thai red curry paste
  • 1 (400 ml) can of coconut milk, regular or lite
  • 1 tablespoon dried lemongrass
  • 1 tablespoon brown sugar
  • 12-15 prawns, deveined
  • 1-2 cups snap peas (or green beans)
  • 1 red bell pepper, seeded and thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 1-2 tablespoons Thai fish sauce
  • 1 tablespoon fresh lime juice
  • 1 cup fresh basil leaves
  • lime wedges (optional, for serving)

Instruction

  • Heat vegetable oil in a large pan or wok on medium heat. Add the red curry paste and cook for 30 seconds.
  • Stir in coconut milk, lemongrass and brown sugar. Stir to combine. Cover and cook for 5 minutes.
  • Add the prawns, snap peas (or green beans), and bell peppers. Cook uncovered for 4-5 minutes until prawns are cooked.
  • Take the wok off heat and add the fish sauce, lime juice and basil leaves. Let it rest for 5 minutes and serve with rice or noodles, and lime wedges on the side.