Thai Green Prawn Curry

3 x people

• 2 banana shallots or 8 mini ones

• 1.5 tablespoons paste or 1 stick lemon grass

• Thumb sized fresh ginger

• 1 garlic clove

• 1 fresh red chili or green

• 1/2 tsp cumin

• 1 tsp coriander

• Small bunch coriander

• 1 tbs light soya sauce

• 1 tin coconut milk 400ml

• 2 tsp sugar

• Pak choi

• 1 pack frozen prawns defrosted 150-200g

• 1 tbs coconut oil

• 1 lime sliced wedges to serve

• 1 cup Brown rice

1. Get the rice cooking see Brown Rice factsheet for guidance if you need it. It will take 30 minutes if using basmati.

2. Blitz shallots, lemongrass, ginger, garlic, chili, ground cumin and coriander

3. Heat pan, heat tbs coconut oil

4. Add paste and cook 3-4 minutes until fragrant

5. Add soya sauce, coconut milk, sugar

6. Bring boil simmer 5 minutes until reduced

7. Add stalks pak choi and prawns for 3 minutes until prawns cooked

8. Stir in pak choi leaves

9. Ready!