If you tend to think curries are too much faff to for a weekday supper I’m hoping that this recipe (and my other recipe for Almost Instant Vegetable Curry) will make you think again. Full of good fats and antioxidant herbs and spices, curries make a great way to change the flavour of midweek.
- light olive oil
- 1 tbsp Thai green (or red) curry paste
- 2 crushed cloves of garlic
- ½ tsp chopped lemongrass
- 1 tbsp Thai fish sauce
- 1 tin coconut milk
- 1 large red pepper, sliced
- 100 g frozen peas
- 100 g prawns (thoroughly thawed)
- 1 large cauliflower
Sweat the curry paste and garlic in a heavy pan with some light olive oil. Add the lemongrass, fish sauce and coconut milk and bring to the boil. Add the frozen peas, prawns and red pepper. Cook for a further 10 minutes, making sure the prawns are cooked right through. Serve with ‘riced’ cauliflower and a cucumber salad.