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Thai Prawn-Style Curry

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

CategoryDifficultyBeginner
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
 100 g sugar snap peas, sliced
 4 tsp spring onions, chopped, to serve
 4 cups cooked rice, to serve

Method

1

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

2

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

3

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

4

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
 100 g sugar snap peas, sliced
 4 tsp spring onions, chopped, to serve
 4 cups cooked rice, to serve

Directions

1

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

2

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

3

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

4

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

Thai Prawn-Style Curry

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