We love good Green Thai Prawn Stir Fry and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Thai Green Curry Paste(ContainsMilk)
Water for Rice
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt. Stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the bok choy then thinly slice widthways. Halve the pepper and discard the core and seeds. Slice into thin strips. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Roughly chop the peanuts.
Heat a splash of oil in a large frying pan over a medium high heat. When hot, add the green pepper and cook until starting to soften and brown, 4-5 mins. Add the prawns and bok choy and cook for a further 3-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Add the garlic and green Thai curry paste and stir well to combine. Cook stirring frequently until everything is coated well in the paste, 1 minute.
Fluff up the rice with a fork. Stir in half of the chopped coriander and set aside.
Start by sharing the coriander rice between your plates. Top with the green Thai prawn mix. Sprinkle on the chopped peanuts and remaining coriander. Enjoy!