1 tbsp vegetable oil 2 spring onions – thinly sliced 200ml Coconut Milk 1 tbsp Green Curry Paste 1 tsp Fish Sauce 1 tsp Palm Sugar 4 baby sweetcorn – cut into quarters lengthways 1 mini pepper (or ¼ large sweet pepper) – deseeded and thinly sliced 75g large fresh (or cooked) Prawns 25g small mangetout (about 4-5 pods) 200g Sticky Rice

  1. Heat the oil in a large frying pan over a medium heat and add the spring onions. Fry for about 30 seconds then add a tbsp of coconut milk and the curry paste.
  2. Cook stirring continuously for another minute and then add the rest of the coconut milk, the fish sauce and the palm sugar. Increase the heat and bring to a gentle boil/simmer whilst stirring constantly.
  3. Add the sweetcorn and sweet pepper, stir and reduce the heat a little if necessary, but maintain a constant simmer.
  4. Allow to simmer for 2 minutes and add the prawns and the mange tout. Stir and cook for a further 2-3 minutes until the prawns are cooked through.
  5. Serve immediately with jasmine or sticky rice.
Handy tip

Add more curry paste and/or fresh green chillies for a hotter curry. Equally delicious served with [Rice Noodles]. Swap the prawns for 200g chicken (added in step 1) or vegetables if preferred.

Did you know

Thai people prefer to eat with a fork and spoon, rather than chopsticks.