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A quick and easy Thai-inspired curry perfect for busy weeknights. Ready in under 10 minutes!
The secret is our Lemongrass & Ginger Spice Paste which adds layers of aromatic depth. Feel free to subsitute whatever veg or protein you want.
Ingredients
- 1 tbsp oil
- 4–6 tbsp Woolf's Kitchen Lemongrass & Ginger Spice Paste (adjust to taste)
- 200ml coconut milk
- 50ml water
- ½ red pepper, sliced
- 80g sugarsnap peas
- 200g raw king prawns, peeled and deveined
- Fish sauce, soy sauce, or sugar (to taste)
- Steamed rice, to serve
Instructions
- Heat the oil in a pan over medium heat.
- Add the Lemongrass & Ginger Spice Paste and stir-fry for 1 minute until fragrant.
- Stir in the coconut milk and water, bringing it to a gentle simmer.
- Add the red pepper and sugarsnap peas. Cook for 3 minutes until the vegetables are tender-crisp.
- Add the prawns and simmer for 2–3 minutes, or until they are pink and fully cooked.
- Taste and season with fish sauce, soy sauce, and/or sugar, as desired.
- Serve hot with rice.
Tip: Feel free to swap the vegetables or protein to suit your taste – just adjust the cooking time accordingly.