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 Unsweetened Almond Milk
• 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).