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Recipe Of The Week – Summer Thai Curry

Curry may not be an obvious meal choice in summer but this one is very light and refreshing. So, if you’re looking to give your Friday night curry a healthy makeover, then you need to try this recipe.

Ingredients

  • 30 ml oil
  • 1 clove garlic, crushed
  • 3 cm piece ginger, gratedthaicurryrecipe
  • 15 ml Thai red curry paste
  • 375 ml Almond Breeze Unsweetened Almond Milk
  • 15 ml fish sauce
  • 30 ml soft brown sugar or palm sugar (grated)
  • 400 g headless, peeled prawns, cooked
  • 4 spring onions, sliced
  • 80 g sugar snap or mange tout peas, sliced
  • 2 carrots julienned
  • Basil leaves (deep fried in oil – optional)
  • Stir fried baby marrow spaghetti or Basmati rice for serving
  • Fresh coriander or basil leaves for garnishing

Instructions

  • Heat the oil and fry the garlic and ginger for 1 minute.
  • Add the curry paste, almond milk, fish sauce and brown sugar.
  • Cook over medium heat until sauce thickens slightly.
  • Add the prawns and cook over medium heat until just cooked.
  • Add spring onions, peas and carrots and cook until spinach has just wilted.
  • Serve over baby marrow spaghetti or basmati rice and top with coriander and basil leaves (or optional deep fried basil leaves).

Enjoy!

Almond Breeze

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