Verdant Thai Prawn Curry

2 portions - 25 mins

A green, aromatic plant-powered curry with mangetout and broccoli in a creamy coconut and Thai green curry sauce, served over brown rice. Finished with crunchy toasted coconut, fresh chilli, and a squeeze of fresh lime.

• Ingredients

  • 2 tsp coconut oil

  • 1 onion, finely chopped

  • 1 clove garlic, grated

  • 2 tsp fresh ginger, grated

  • 2 tbsp vegan Thai green curry paste

  • ½ tin coconut milk

  • 1 vegetable stock cube

  • 130g mangetout

  • 4-6 broccoli (we use purple sprouting)

  • Handful of spinach

  • ½ lime

  • 1 tbsp soy sauce

  • 2 portions brown rice (uncooked)

  • Toasted coconut flakes (for topping)

  • Fresh chilli slices (for topping)

  • 180g prawns

  Lime Marinade

  • 1 tsp soy sauce

  • ½ lime (zest & juice)

  • 1 tsp olive oil

• Method

  STEP 1.
  Cook the rice as per package instructions.
  
  STEP 2.
  Toss the prawns lightly in the lime marinade.
  
  STEP 3.
  Heat coconut oil in a pan over medium heat.
  Sauté onion until starting to soften and then add the garlic and ginger for a few more minutes until fragrant.
  Stir in Thai green curry paste and cook 1 minute.
  Add coconut milk with crushed vegetable stock cube and stir to combine.
  
  STEP 4.
  Put the spinach and 300ml water in a blender and blend to form a green liquid.
  Add the prawns, broccoli, mangetout and the green liquid to the pan with the rest of the curry and simmer 4-5 minutes until tender.
  
  STEP 4.
  Serve the curry in a bowl over a bed of rice.
  Sprinkle toasted coconut flakes and fresh chilli slices.
  Squeeze any remaining lime over the portions.

• Benefits

  • Healthy fats from coconut milk

  • A vibrant mix of fibre-rich vegetables, delivering a wide spectrum of phytonutrients

  • Contains complex carbohydrates from rice

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