Hot Chilli Prawn Curry

Hot Chilli Prawn Curry

Serves 4
25 minutes
1/2 head brocolli, in small florets
20 green prawns (raw), shelled and deveined
4 spring onions, sliced
2 tablespoons vegetable oil
4 tablespoons Thai Stir-In Seasoning
1-2 tablespoons Chilli,Hot Cold Blended Paste
8 cherry tomatoes, cut in half
400 ml coconut milk
1 tablespoon fish sauce
1 teaspoon sugar
2 teaspoons Lightly Dried Basil
2 cups long grain rice

Bring 1/2 cup water to boil in a wok or saucepan and add broccoli. Cover and steam-boil for 2 minutes, drain and set aside.


Wipe out the wok and add the oil. Stir fry prawns and spring onions over high heat for about 30 seconds.


Add the Thai seasoning and chilli and stir-fry another 30 seconds. Add cherry tomatoes and coconut milk with 1/2 cup water and bring to a simmer.


Season with fish sauce and sugar and add cooked broccoli to wok.


Simmer for about 3 minutes. Serve with steamed rice and flavour to taste with basil.

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