Before we created Clean Supper Club, this was one of our favourite suppers. So it was one of the first to be tweaked to fit our realistic clean eating ways.
Comforting Thai style curry that works really well with the addition of noodles or rice (choose your colour but not white!). Some days we enjoy it just as it is.
Makes 2 portions
Prep & cooking time 15-20 minutes
Equipment We use a large non-stick wok /frying pan.
Ingredients 1 tbsp. of Rapeseed oil or Coconut oil 4 spring onions, finely sliced 4 cm chunk of ginger, finely grated 2 cloves of garlic, crushed & finely sliced 1 red chilli, finely sliced 2 stalks of lemon grass (outer leaves removed) thinly sliced 1x 400ml tin of Coconut milk 200g king prawns, raw or cooked Handful of sugar snap peas, sliced in half, length ways. 1 sweet red pepper, thinly sliced 5 medium leaves of chard, torn & stalks sliced 2 tsp. ground turmeric 1 tbsp. of fish sauce 2 tsp. of mirin Juice of 1 lime Handful of fresh coriander
Heat 1 tbsp. of oil, add the garlic, chilli, spring onions, lemon grass & turmeric. If you want to use the colourful chard stalks then add them here. Sauté for a few minutes until everything has softened.
Add the sliced peppers, sugar snaps sauté for a few minutes.
Pour in the coconut milk & stir.
Add the chard leaves, prawns, fish sauce, mirin & lime juice. Bring to a gentle boil & then simmer for a few minutes until raw prawns turn opaque and before precooked ones go hard.
Stir in coriander leaves.
To Serve Ladle into bowls & add some extra coriander leaves & fresh chilli.