Thai-style green curry with prawn and courgette
Spice up your night with this Thai-style green curry recipe. Spiked with chilli and packed with prawns and courgette, this dish is delicious served for dinner with rice and crispy wonton squares
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Mixing bowl
- Slotted spoon
- Spoon
- Paper towel
Ingredients
- 750 grams prawns, peeled, deveined, tails on
- 1/3 cup green curry paste
- 1/4 cup sesame seeds, toasted
- 1 tablespoon vegetable oil
- 2 small onions, sliced
- 2 courgettes, sliced
- 150 grams sugar snap peas, trimmed
- 400 millilitres can coconut milk
- 1/2 cup Thai basil leaves
- 1 long red chilli, thinly sliced
- Crispy wontons
- 12 wonton wrappers
- oil for shallow-frying
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