King Prawn & Bok Choy Thai Curry

MAIN_P1250383.jpgServes 4, prep time 20 minutes, cooking time 30 minutes

2 tbs of vegetable oil
1 sliced onion
2 garlic cloves chopped
Salt & pepper
1 tbsp of diced fresh ginger
2 tbsp of Thai curry paste
1 can of coconut milk
1 cup of vegetable stock
1 tbsp of fish sauce
2 tbsp of soy sauce
8 mini sweetcorns cut into three
4 bok choy bulbs washed and trimmed

300g of large king prawns
Basmati rice, spring onion and sliced chillis to serve

Heat the oil in a wok, and sauté the onions and garlic until soft. Add the ginger, season, then pour in the coconut milk and reduce the heat. Next, add the curry paste, vegetable stock, fish sauce and soy sauce and simmer for ten minutes. Next, add the sweetcorn,  and bok choy. Cover and simmer for a further five minutes. Finally, add the prawns and cook until they turn pink, (don’t overcook as they will turn rubbery). Remove the pan from the heat, serve with steamed rice topped with spring onion and red chills.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.