SERVES TWO PEOPLE
TIME – 30 – 40 MINS
2 pots of Nush cashew milk or almond milk yoghurt
1 red pepper, de-seeded and thinly sliced
1 large handful baby corn
1 large handful sugar snap peas
2 pak choi, chopped
1 tbsp coconut oil
1 small red onion
2 tbsp red Thai curry paste
1 tsp grated ginger
1 tbsp fish sauce
1 tsp coconut sugar
Small bunch coriander
Juice of 1 lime
Salt and pepper, to taste
Steamed or boiled rice and chilli to taste
In a large pan, heat the coconut oil on a medium heat and add in the chopped onion. Cook until softened.
Add the grated ginger and Thai paste and stir to combine, then cook for a further minute to release flavour.
Add the fish sauce, water and Nush cashew or almond milk yoghurt and stir until well combined. On a medium heat, bring to the boil and then reduce simmer for 10 minutes.
While the base is cooking, finely chop the stems from the fresh coriander and stir into the curry. Chop the the leaves and set aside.
Add the prawns and vegetables to the curry base and cook until the prawns are completely cooked through and the vegetables are softened. Add a splash more water or yoghurt if needed.
Once ready to serve, season to taste and add more chilli as desired.
Add a squeeze of fresh lime and top with fresh coriander leaves.