Thai style green prawn curry recipe

Ingredients

• Spice blend: 1 small bunch, mint leaves
• A 3cm piece root ginger, peeled and chopped
• 2 cloves of garlic, peeled and chopped
• 1 small onion, chopped
• 1-2 green chillies (depending on how hot you like it)
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• Curry: 1 onion, sliced
• 200g raw tiger prawns
• 100ml vegetable stock
• 1 tbsp oil
• 100ml Yeo Valley 0% Fat Natural Yogurt
• 50g green beans
• 50g sugar snap peas
• 50g baby corn, cut in half lengthways
• To serve: 1 small bunch, coriander leaves
• 2 spring onions, finely sliced lengthways
• 1 lime, juice only

Instructions

1. Whizz all the ingredients for the spice blend in a food processor until it’s a smooth paste. Fry the paste in a non-stick pan for a few mins until fragrant. Add the onions, stir into the spices and cook gently for a further 4-5 mins until tender.
2. Add the stock along with the beans, peas and sweetcorn and simmer for another 5 mins. Add the prawns and cook for a couple of mins until they turn pink, then stir in the yogurt.
3. Serve the curry in bowls with the veg piled high. Top with the spring onion, coriander and a squeeze of lime.

Recipe by

Yeo Valley