Need to know how to impress someone in 15 minutes? THIS recipe. Loaded full of canned vegetables, this recipe can be ready before you’ve even had a chance to set the table. Guest entertaining made easy!
Prep: 5 mins
Cook: 10 mins
Serves: 4 Servings
1Puree the onion with garlic, ginger, chilli (if using), coriander and green curry paste. Heat oil, add the spicy onion mixture, and saute for 2-3 mins.
2Add coconut milk, and when boiling, add all the canned vegetables with the sugar snap peas.
3Bring to the boil, add prawns and cook 3-5 min till they turn pink.
4Remove from heat, stir in the basil leaves and drizzle with Thai fish sauce. Serve with a squeeze of lime and sliced red chilli. Taste and if you prefer more heat, stir the chilli into the curry.
Sat fat (g)
2 x 400ml canned reduced fat coconut milk
1 x 290g canned mushrooms
1 x 150g canned whole baby sweetcorn cobs
1 x 400g canned French beans
1 x 225g canned bamboo shoots
1 x 400g canned edamame
1 tbsp rapeseed oil
1 large onion
2 tsp crushed garlic
2 tsp crushed ginger
1 red chilli, chopped (optional)
Handful of fresh coriander leaves and stems, roughly chopped