Time: 20 mins, Serves: 4
Ingredients
Curry Paste
- 1 tbsp. ground coriander
- 2 tsp. ground cumin
- 1 stalk of lemongrass
- finely chopped
- 2 tbsp. soy sauce
- 1/2 tsp. sugar
- 3 green chillies, sliced
- 3 cloves garlic
- 5cm piece ginger, grated
- 1 tsp. galangal, finely chopped
- 1 tbsp. fresh lime juice
- 1 loose cup chopped fresh
- coriander leaves and stems
Curry
- 1 box FRY’S MEAT FREE PRAWNS
- 10ml olive oil
- 2x 410g tins coconut milk
- 250g mange tout, sliced diagonally
- 250g asparagus
- 250g tender broccoli stems
- Fresh coriander for garnish
- Salt and pepper
Method
- Blend together all the curry paste ingredients in a food processor.
- Heat the olive oil in a large wok or frying pan, fry 2 tbps of the curry paste until fragrant.
- Add the coconut milk and bring to a simmer.
- Cook the FRY’S MEAT FREE PRAWNS following instructions on back of pack.
- Add the asparagus, broccoli, mange tout to the curry base and cook for 5 minutes.
- Season well with salt and pepper.
- Stir through the crispy meat free prawns and serve with fresh coriander.
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