Chapel Market Thai Curry
1 teaspoon sunflower oil
2 shallots, chopped
3 cloves garlic, crushed
3 green chillis, chopped
1 stalk lemon grass
1 thumb galangal, trimmed & grated
4-5 kaffir lime leaves
1 sprig Thai basil
1 tablespoon Thai fish sauce
1 teaspoon sugar
30mls water or vegetable stock (I used a Maggi cube!)
40g creamed coconut (block)
170g raw prawns
70g baby corn, sliced
50g sugar snap peas, sliced
3 spring onions, sliced
small handful fresh coriander
One of the guys in Chapel Market had little "curry kit" packs for 50p each and I could not resist, they were so attractive.
Anyway, I made a curry with one of them.
Saute shallots, garlic, chillies, lemon grass, galangal, & lime leaves in oil until shallots are softened but not browned.
Add the Thai basil, fish sauce, sugar, stock & creamed coconut and simmer for about 15 minutes.
Add the baby corn, sugar snaps, and raw prawns and simmer until prawns are cooked and veggies are tender-crisp (about 4-5 minutes).
Stir in the spring onions and coriander & serve.
Nutrition Data
Calories (kcal) 595.5
Carbohydrate (g) 26.8
Protein (g) 36.0
Fat (g) 38.9
Fibre (g) 7.7
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