THE FITBUG RECIPE BOOK

Posted 20 June 2008

Thai Green Prawns and sugar snap peas

This is a speedy but delicious meal, great for after work or a chilled Friday night in after a long week! If you're veggie, you can easily substitute the prawns for tofu.

Nutritional Benefits

Peas are a good source of folate, and vitamin C. Serve with brown rice for a fibre boost and extra B vitamins. Not a fan of brown rice? Try wild or basmati instead.

Ingredients: Serves 4

• 1 tbsp olive oil
• 1 onion, finely diced
• 1 clove garlic, crushed
• 1 heaped tbsp thai green curry paste
• 600g king or tiger prawns
• 100g sugar snap peas
• 50g frozen peas
• 3-4 handfuls baby spinach

  How To

  • 1.Heat the oil in a large frying pan or wok. Fry the onion and the garlic over a brisk heat. Add the thai green curry paste a cook for a further 3 -4 minutes.
  • 2.Whilst the onion and garlic are cooking blanch the sugar snap and frozen peas in boiling water for 2 minutes.
  • 3. Add the peas to the pan with the coconut milk and bring to the boil. Reduce the heat, add the prawns and spinach and cook for a further 3-4 minutes until the spinach is wilted and the prawns just cooked. Serve straight away over rice or with warm naan breads.