Summer Thai Curry

Ingredients

  • 30 ml oil
  • 1 clove garlic, crushed
  • 3 cm piece ginger, grated
  • 15 ml Thai red curry paste
  • 375 ml Almond Breeze Almond Milk Unsweetened Original
  • 15 ml fish sauce
  • 30 ml soft brown sugar or palm sugar (grated)
  • 400 g headless, peeled prawns, cooked
  • 4 spring onions, sliced
  • 80 g sugar snap or mange tout peas, sliced
  • 2 carrots julienned
  • Stir fried baby marrow spaghetti or Basmati rice for serving
  • Fresh coriander or basil leaves for garnishing
  • Optional: Basil leaves (deep fried in oil)

 

Instructions

  • Heat the oil and fry the garlic and ginger for 1 minute.
  • Add the curry paste, almond milk, fish sauce and brown sugar.
  • Cook over medium heat until sauce thickens slightly.
  • Add the prawns and cook over medium heat until just cooked.
  • Add spring onions, peas and carrots and cook until spinach has just wilted.
  • Serve over baby marrow spaghetti or basmati rice and top with coriander and basil leaves (or optional deep fried basil leaves).

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