Easy, quick and full of flavours
2 tablespoon olive oil
3 tablespoons Thai red curry paste
1 (400 ml) can of coconut milk
2 stems of lemongrass
1 tablespoon brown sugar
12-15 uncooked prawns
1-2 cups snap peas (or green beans)
1 red bell pepper
1 tablespoon Thai fish sauce
1 tablespoon fresh lime juice
1 cup fresh basil leaves
Wash, cut half and deseed the bell pepper. Thinly slice it. Chop the stems of lemongrass. Wash the snap peas.
In a sauce pan heat 1 tablespoon of olive oil on medium heat. Once hot, add the above ingredients. Cook for 3 minutes. Cover and cook for 5 more minutes. Seat aside in a bowl.
Heat 1 tablespoon olive oil in the saucepan on medium heat. Add the red curry paste and cook for 30 seconds.
Stir in coconut milk and brown sugar. Stir to combine. Cover and cook for 5 minutes.
Add the prawns, snap peas, lemongrass and bell peppers. Cook uncovered for 3 minutes until prawns are cooked.
Take the saucepan off heat and add the fish sauce, lime juice and basil leaves. Let it rest for 5 minutes and serve with rice or noodles.