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Thai Prawn Curry

Thai Prawn Curry

This is a quick curry using frozen prawns and prepared curry paste – but by all means make your own!

Serves 4


225g pack frozen prawns

½ jar thai red curry paste

1 tin coconut milk

1 pepper – cut into chunks (I chose yellow, but red or green is fine)

250g button mushrooms – quartered

1 pack babycorn – cut in 3

Rice – long grain, basmati or brown. You choose!


1.       Fry the curry paste over a medium-high heat until it starts to sizzle and release the flavours.

2.       Add the chopped vegetables and stir until coated.

3.       Add the tin of coconut milk, stir, and simmer with the lid on for about 8 minutes.

4.       Add the frozen prawns and stir. Increase the heat to medium-high and cover. Cook for 4-5 minutes or until the prawns are hot all the way through.

5.       Serve with rice.

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