PRAWNS IN THAI GREEN CURRY

Ingredients

• 2 pkgs (340 g each) frozen tiger prawns, thawed
• 1 tbsp grated fresh ginger
• 2 green onions, finely chopped
• 2 cloves garlic, crushed
• 1 tbsp oil
• 1 red bell pepper, cut into small strips
• 1 tbsp green curry paste
• 1 can (14 oz/398 mL) coconut milk
• 1 cup snow peas, halved
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 2 tbsp water
• 1/2 cup coarsely chopped fresh mint
• 1/2 cup coarsely chopped fresh basil
• Hot cooked jasmine rice

Directions

1. Peel and devein prawns, leaving tails intact.
2. In a large frypan, sauté ginger, onions and garlic in oil until fragrant. Add red pepper and prawns.
3. Cook and stir until prawns are lightly browned on both sides.
4. Stir in curry paste, coconut milk and snow peas. Bring to a simmer and cook just until prawns are tender.
5. Combine cornstarch, soy sauce and water; stir into prawn mixture and cook just until thickened.
6. Stir in mint and basil. Serve immediately over jasmine rice.