Impress the family with red pepper prawns for supper


  • 2 tablespoon coconut milk
  • 55g Thai green curry paste
  • 155g raw peeled king prawns
  • 4 spring onions, sliced
  • 2 tablespoon coconut oil
  • 1 medium pak choi, quartered

To serve

  • 200g microwave basmati rice, warmed
  • 150g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)


In a medium bowl, mix the coconut milk and curry paste together, then stir in the prawns, spring onions and pepper. Leave to marinate for 10 minutes. Heat a saucepan, add the coconut oil, then add the prawns and vegetables. Once the prawns start to turn pink, add the pak choi and cover with a lid for a few minutes. When the prawns are cooked through and the pak choi is wilted, serve with rice and greens.

Recipe and image:

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