A quick and easy stir-fry is a fab weeknight meal, from fridge to plate in under 30 minutes. Toss those prawns into your wok with Marion’s Kitchen Thai Red Curry kit.
1 x Marion’s Kitchen Thai Red Curry , which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
4 tbsp vegetable or canola oil
2 garlic cloves, finely chopped
24 large prawns (shrimp), peeled and deveined
3 makrut lime leaves, finely sliced
1 long red chilli, finely sliced
1 spring onion (scallion), trimmed
- Prepare the spring onion by finely slicing it lengthways and placing the strips in cold water. The spring onion will curly up into pretty strands while it soaks.
- For the red curry sauce, heat 2 tbsp of oil in a small saucepan over medium heat and fry my THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.
- Add the COCONUT MILK and DRIED THAI HERBS & CHILLI. Simmer for two minutes then remove from heat. Set aside while you cook the prawns.
- Heat the remaining 2 tbsp of oil in a wok over high heat. When the wok is just starting to smoke, add the garlic and stir-fry for half a minute. Add prawns and stir-fry for 2-3 minutes or until they turn opaque and are just cooked through. Remove from heat and place prawns onto a serving platter.
- Pour your red curry sauce over the prawns. Top with makrut lime leaves, chilli and spring onion.
