Fragrant Thai Prawn Curry

• While the rice is cooking, roughly chop 
Asian greens.
• Finely chop garlic.Cut capsicum into 
bite-sized chunks. Trim and halve green beans. 
• Zest lemon to get a pinch, then slice 
into wedges.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Add capsicum and 
green beans and cook, stirring, until tender, 
4-5 minutes. 

• SPICY! This is a mild paste, but use less if you’re 
sensitive to heat! To the pan, add mild curry 
paste and garlic and cook, stirring until fragrant, 
1 minute.
• Add coconut milk and lemon zest and bring to 
the boil.
• Add the soy sauce, Asian greens and brown 
sugar. Reduce heat to medium and cook, 
stirring, until slightly reduced, 1-2 minutes. 

• Add tail-on prawns to the sauce and simmer, 
stirring occasionally, until pink and starting to 
curl up, 4-6 minutes.
• Thinly slice long chilli (if using). 
TIP: The prawns are cooked when pink on the 
outside and opaque all the way through. 
TIP: Add a dash of water if the sauce is too thick.