This is a delicious and fragrant red Thai coconut curry with added pak choi and shiitake mushrooms which makes a wonderful base for the juicy prawns.
Shiitake mushrooms add a rich umami flavour and a meaty texture, whilst the pak choi and spring onions give a lovely crunch. Shiitake mushrooms are packed with beta glucans and pak choi naturally contains vitamin A, C and E.
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Red Thai Prawn Curry
- Chop the spring onions and slice the mushrooms. Prepare the pak choi by chopping off the base, then chopping any large leaves into evenly sized pieces.
- In a large, wide pan (with a lid), heat the olive oil. Add the spring onions, mushrooms and red thai curry paste, and stir fry for a few minutes.
- Add the pak choi, stir, then pour in the coconut milk and bring to a simmer.
- Add the prawns, pop on a lid and gently simmer for 5 minutes or until the prawns are cooked through. They turn from grey to pink when they are cooked. Do not overcook, otherwise they will shrink and toughen up.
- This recipe tastes extra delicious if you garnish with sliced spring onions, wedges of lime and chopped fresh coriander.
- Serve with rice or noodles.
- My favourite gluten-free noodles are these Clearspring Brown Rice Wide Noodles.
- If you have any left-over cooked potatoes, these can make a good addition – chop or slice and pop into the pan at the same time as the spring onions and mushrooms.
- You can switch the prawns for slices of duck breast, chicken or tofu.