Ingredients
Serves 1
1 tsp oil
2 tsp Thai green curry paste
65g sweet potato, cut into 1cm cubes
½ red onion, peeled and finely chopped
½ red chilli, finely chopped
½ red pepper, deseeded and cut into chunks
100ml tinned coconut milk
70g sugar snap peas, sliced
120g raw king prawns, deveined
1 ½ tsp fish sauce or soy sauce
½ tsp brown sugar
Juice of ½ lime
Small bunch of coriander, chopped
Total time: 25 minutes
Method
Heat the oil in a wok or deep frying pan, add the curry paste and fry for 2 minutes. Add the sugar, fish or soy sauce, sweet potato, onion, chilli and red pepper, fry for a minute then pour over the coconut milk. Add a splash of water, bring to the boil then simmer for 4-5 minutes until the sweet potato is soft.
Add the sugar snap peas and the prawns and cook for a couple of minutes until the prawns turn pink and are cooked through. Remove from the heat, stir in the remaining ingredients. Serve with a squeeze of lime and the coriander.
If you want to batch-cook and freeze this recipe, make the sauce up to the point just before the sugar snap peas and prawns are added, then divide it into portions and freeze.
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