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Thai Prawn-Style Curry

Name: Thai Prawn-Style Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: INGREDIENTS; 30 ml oil; 70 g red onion, sliced; 1 red pepper, sliced in strips; 1 tin coconut milk; 1 packet Robertsons Thai Red Curry Cook-In-Sauce; 200 g zucchini, sliced at an angle; 100 g baby corn, sliced; 1 box Fry’s Tempura Battered Prawn-Style Pieces, flash-fried; 100 g sugar snap peas, sliced; 4 tsp spring onions, chopped, to serve; 4 cups cooked rice, to serve

There’s nothing quite like a mouth-watering and naturally cholesterol-free seafood-style curry to warm up chilly autumn nights.

CategoryMain CoursesDifficultyBeginner

Prep Time15 minsCook Time20 minsTotal Time35 minsYields4 Servings

INGREDIENTS

30 ml oil

70 g red onion, sliced

1 red pepper, sliced in strips

1 tin coconut milk

1 packet Robertsons Thai Red Curry Cook-In-Sauce

200 g zucchini, sliced at an angle

100 g baby corn, sliced

1 box Fry’s Tempura Battered Prawn-Style Pieces, flash-fried

100 g sugar snap peas, sliced

4 tsp spring onions, chopped, to serve

4 cups cooked rice, to serve

Method

Heat the oil in a large frying pan and fry the onion and red pepper until soft.

Add the coconut milk and cook-in sauce to the pan and mix well.

Add the zucchini and baby corn and simmer for 5–7 minutes.

Stir in flash-fried Prawn-Style Pieces and sugar snap peas. Garnish with chopped spring onions and serve with rice.

Photography by Andreas Eislen, photography assistant is Sean Dollary. Styling by Kate Turner and stylist assistant is Elizabeth Mackenzie. Picture for Livingspace Magazine.

Ingredients

INGREDIENTS

30 ml oil

70 g red onion, sliced

1 red pepper, sliced in strips

1 tin coconut milk

1 packet Robertsons Thai Red Curry Cook-In-Sauce

200 g zucchini, sliced at an angle

100 g baby corn, sliced

1 box Fry’s Tempura Battered Prawn-Style Pieces, flash-fried

100 g sugar snap peas, sliced

4 tsp spring onions, chopped, to serve

4 cups cooked rice, to serve

Directions

Heat the oil in a large frying pan and fry the onion and red pepper until soft.

Add the coconut milk and cook-in sauce to the pan and mix well.

Add the zucchini and baby corn and simmer for 5–7 minutes.

Stir in flash-fried Prawn-Style Pieces and sugar snap peas. Garnish with chopped spring onions and serve with rice.

Thai Prawn-Style Curry

Ingredients Directions

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Thai Prawn-Style Curry

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