1 tbsp sunflower oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
1- 2 tbsp Thai green curry paste, or to taste
125 ml coconut milk
75 g sugar snap peas, thickly sliced diagonally
85 g cooked prawns, peeled
1 tsp soy sauce
1 tsp lemon juice
small handful coriander, chopped, to serve
noodles, to serve
- Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
- Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.