Creamy Prawn Green Curry
Ingredients
SERVES 4
1 tablespoon sesame oil
1 red onion, sliced
1 clove garlic, finely chopped
1 piece of fresh ginger, peeled and sliced
500g raw prawns
2 tablespoon Thai green curry paste
4 baby bok choy – sliced
8 florets broccoli or broccolini
Handful green beans
500mls Tatua Culinary & Whipping Cream
1 cup seafood stock
4 portions udon noodles
1 teaspoon black sesame seeds
¼ cup roasted salted cashews
Fresh coriander
Method
- Heat the sesame oil in a large non-stick frying pan.
- Saute the onion, garlic, and ginger until soft.
- Add the curry paste and prawns and toss together – set aside.
- Clean out the pan and add green vegetables and stock and simmer 2-3 minutes until bright green and tender.
- Add the prawns back to vegetables.
- Add the Culinary & Whipping Cream and noodles and toss all together until heated through. Divide into serving bowls and top with sesame seeds, cashews, and coriander.
- Limes to serve.
