Want to tickle your taste buds? This exotic Thai curry will leave your taste buds completely satisfied, knowing it’s a much healthier option.
30 ml oil
1 clove garlic, crushed
3 cm piece ginger, grated
15 ml Thai red curry paste
375 ml Almond Breeze Unsweetened Almond Milk
15 ml fish sauce
30 ml sof brown sugar or palm sugar (grated)
400 g headless, peeled prawns, cooked
4 spring onions, sliced
80 g sugar snap or mange tout peas, sliced
2 carrots julienned
Basil leaves (deep fried in oil – optional)
Stir-fried baby marrow spaghetti or Basmati rice for serving
Fresh coriander or basil leaves for garnishing
Heat the oil and fry the garlic and ginger for 1 minute.
Add the curry paste, almond milk, fish sauce and brown sugar.
Cook over medium heat until sauce thickens slightly.
Add the prawns and cook over medium heat until just cooked.
Add spring onions, peas and carrots and cook until spinach has just wilted.
Serve over baby marrow spaghetti or basmati rice and top with coriander and basil leaves (or optional deep fried basil leaves)