Thai Style Peanut Prawn Stir-Fry

a) Meanwhile, cut the Tenderstem® broccoli into thirds.

b) Peel and grate the garlic (or use a garlic press).

c) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½cm thick.

d) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

a) Heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.

b) Once hot, add the broccoli, carrot and bell pepper to the pan. 

c) Cook until the veg has softened, 6-8 mins. Turn occasionally. 

a) Next, stir the garlic and yellow Thai style paste into the veg pan. Cook until fragrant, 1 min.

a) Add the soy sauce, ketjap manis, peanut butter, sugar and water for the sauce (see pantry for both amounts) into the pan with the veg. Stir well to combine. 

b) Bring to the boil, stir in the prawns, then simmer until the sauce has thickened, 5-6 mins, stirring frequently.

c) Taste the sauce and season with salt, pepper and a pinch of sugar if needed. Add a splash of water if it's a little too thick. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.