Using canned vegetables makes this flavour-filled prawn curry remarkably quick and easy to prepare. Canned food also combats food waste; the packaging is 100% recyclable; it’s cost-effective, versatile and as good for you as the same food fresh or frozen, as the vitamins are locked in!
- Puree the onion with the garlic, ginger, chilli (if using), coriander and green curry paste. Heat the oil, add the spicy onion mixture, and saute for 2-3min.
- Add the coconut milk, and bring to the boil. Add all the canned vegetables along with the sugar snap peas.
- Bring back to the boil, add the prawns and cook for 3-5min till they turn pink.
- Remove from the heat, stir in the basil leaves and drizzle with Thai fish sauce. Serve your Thai green prawn curry with a squeeze of lime and sliced red chilli. Taste and if you prefer more heat, stir the chilli into the curry.