Prawn Thai Green Curry


300g cooked Tropic Co Australian Tiger Prawns 1 tablespoon olive oil
20g ginger grated
1 onion finely sliced
½ cup green beans
400ml tin coconut milk
3 tablespoons Thai green curry paste
2 cups steamed rice


Step 1

Heat oil in a deep fry pan and add onion to cook for 5 minutes until it is starting to brown. Add curry paste and ginger and stir until fragrant.

Step 2

Add green beans and coconut milk, cook for 5 minutes.

Step 3

Peel and devein the prawns, leaving the tails intact or remove if desired.

Step 4

Mix in prawns until heated through then dish curry on top of pre-prepared rice.

Step 5

Serve with peanuts, coriander and lime.