Vegetarian recipe for Thai Curry with green veg and Meat Free Prawns
1 tbsp. ground coriander
2 tsp. ground cumin
1 stalk of lemongrass
2 tbsp. soy sauce
1/2 tsp. sugar
3 green chillies, sliced
3 cloves garlic
5cm piece ginger, grated
1 tsp. galangal, finely chopped
1 tbsp. fresh lime juice
1 loose cup chopped fresh coriander leaves and stems
1 box Fry’s Meat Free Prawns
10ml olive oil
2x 410g tins coconut milk
250g mange tout, sliced diagonally
250g tender broccoli stems
Fresh coriander for garnish
Salt and pepper
Blend together all the curry paste ingredients in a food processor.
Heat the olive oil in a large wok or frying pan, fry 2 tbps of the curry paste until fragrant. Add the coconut milk and bring to a simmer.
Cook the Meat Free Prawns following instructions on back of pack. Add the asparagus, broccoli, mange tout to the curry base and cook for 5 minutes.
Season well with salt and pepper. Stir through the crispy meat free prawns and serve with fresh coriander.
Recipe provided by Fry’s Foods. Click here to visit their website and download their free vegetarian cookbook.