Prawns In Thai Green Curry | Blue Flame Kitchen

Ingredients

• 2 pkgs (340 g each) frozen tiger prawns, thawed
• 1 tbsp grated fresh ginger
• 2 green onions, finely chopped
• 2 cloves garlic, crushed
• 1 tbsp oil
• 1 red bell pepper, cut into small strips
• 1 tbsp green curry paste
• 1 can (14 oz/398 mL) coconut milk
• 1 cup snow peas, halved
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 2 tbsp water
• 1/2 cup coarsely chopped fresh mint
• 1/2 cup coarsely chopped fresh basil
• Hot cooked jasmine rice