A quick and delicious Thai green curry with prawns, sugar snap peas, and coconut milk, served over noodles. This dish is easily adaptable for a plant-based option using tofu instead of prawns.
1: Put your pan on a flame and get it hot.
2: Pour in a dash of oil and fry the prawns for a minute per side, remove and set aside.
3: Stir in the curry paste to the pan and cook out for a minute.
4: Chuck the sugarsnap peas in and fry for another couple of minutes.
5: Pour in the coconut milk, bring to a gentle boil and let simmer for 5-10 minutes.
6: Cook your noodles according to package instructions.
7: Add the prawns back into the curry to warm them through.
8: Serve it all on top of the noodles.
9: Garnish with spring onion and chilli, finish with lime juice and enjoy!
