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An absolute favourite dish in our house! This easy thai curry was one of my first recipes and I thought I needed to bring it back better than ever!
1.
Place a steamer basket on a large saucepan with about 2cm of water (or up until it almost enters the basket).
2.
Heat until the water boils and then add the broccoli and sugar snap peas. Cover and steam for about 4 mins.
3.
Add the prawns, season with salt, cover and steam for another 2-3 mins (or when prawns have completely turned pink).
4.
Curry:
5.
Heat a small saucepan with the olive oil over medium heat.
6.
Add the minced ginger and garlic. Cook, whilst stirring until fragrant, about 2 mins.
7.
Add the chilli flakes, soy sauce, fish sauce and curry paste. Stir to combine.
8.
Add the coconut milk and stir to combine.
9.
Allow to cook until hot and fully combined.
10.
Plate curry with your shrimp and vegetables.
11.
Serve with fresh lime.
12.
Tip
Feel free to change your protein and vegetables to suit your preferences and availability.
Cost-saving tips