Mangetout, Prawn, and Coconut Curry

Ingredients

• 300 mangetout, topped and tailed
• 400 raw king prawns, peeled and deveineduse firm tofu cubed to make vegetarian
• 400 ml full-fat coconut milk
• 2 tbsp sunflower oil
• 3 tbsp Thai green curry paste
• 2 lemongrass stalks, bruised with the back of a knife
• 4 kaffir lime leaves, torn
• 2 tbsp fish sauce
• 1 tbsp palm sugar or light brown soft sugar
• 1 lime, juiced
• 150 ml vegetable stock
• 15 g fresh coriander, roughly torn (optional)
• 1 red chilli, finely sliced (optional)

Contains: crustaceans, fish, milk, nuts.

Method

1. Heat the sunflower oil in a wide, deep frying pan or wok over a medium-high heat. Add the curry paste and fry, stirring constantly, for 2 minutes until it smells fragrant and has darkened slightly.About 2 min
2. Add the lemongrass and kaffir lime leaves, then pour in the coconut milk and vegetable stock. Stir to combine, scraping any paste from the base of the pan.About 1 min
3. Bring the sauce to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally, to let the flavours develop and the sauce thicken slightly.About 10 min
4. Stir in the fish sauce and sugar. Taste the sauce — it should be a balance of salty, sweet, and fragrant. Adjust with more fish sauce or sugar as needed.
5. Add the prawns and cook for 2 minutes, stirring occasionally, until they are just turning pink.About 2 min
6. Add the mangetout and cook for a further 2 minutes. The mangetout should be just tender but still have a definite crunch. Do not overcook — they are the whole point.About 2 min
7. Remove the lemongrass stalks. Squeeze over the lime juice and stir once. Serve immediately over jasmine rice, scattered with fresh coriander and sliced red chilli if using.