Thai Prawn Curry with Naan

Ingredients

• 4 Mission Garlic Naan Bread

   

• For the Curry:

  2 tbsp grape seed oil

  1 red onion, halved and finely sliced

  1 green chilli, finely sliced

  2 kaffir lime leaves

  20g fresh ginger, grated

  2 - 3 tbsp Thai green curry paste

  1 bunch broccolini

  2 bunches bok choy

  150g sugar snap peas

  400ml coconut milk

  300g raw king prawns, peeled

  25g palm sugar

  1 lime, juiced

  1 tbsp fish sauce

   

• For Serving:

  Steamed rice of choice

  Coriander (for garnish)

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Mission Garlic Naan

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Instructions

• Step 1

  In a wok or frying pan, heat oil over medium heat.

• Step 2

  Add onion, green chilli, kaffir lime leaves, ginger and curry paste and stir until fragrant (about 2 - 3 minutes).

• Step 3

  Pour in the coconut milk and allow the mixture to gently simmer for 10 minutes.

• Step 4

  Add the prawns and season with fish sauce, palm sugar and lime juice. Gently cook for 10 minutes.

• Step 5

  Add broccolini and cook for a further 5 minutes.

• Step 6

  Add bok choy and sugar snap peas and cook for a further 5 minutes or until wilted.

• Step 7

  Serve with steamed rice of your choice and Mission Garlic Naan Bread. Garnish with coriander.