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Easy Food Ideas for Dinner

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Ingredients
  

  • Ingredients:
  • 300 g prawns peeled and deveined
  • 1 tablespoon red Thai curry paste
  • 400 ml coconut milk
  • 1 bell pepper sliced
  • 1 cup snap peas
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish
  • Cooked rice for serving

Instructions
 

  • Cooking Instructions:
  • In a large pan, heat a splash of oil over medium heat. Add the red Thai curry paste and sauté for about 1 minute until fragrant.
  • Pour in the coconut milk and stir until the curry paste is well incorporated. Bring the mixture to a gentle simmer.
  • Add the sliced bell pepper and snap peas to the pan. Cook for about 3-4 minutes, until the vegetables are tender but still crisp.
  • Stir in the prawns, fish sauce, and lime juice. Cook for an additional 3-4 minutes, or until the prawns are pink and cooked through.
  • Remove the pan from heat and garnish the curry with fresh cilantro. Serve immediately over cooked rice.
  • Extra Tips:
  • For an extra kick, you can add chopped fresh chili or a drizzle of sriracha when serving.
  • Feel free to swap the prawns for chicken or tofu if you prefer a different protein, and experiment with other vegetables like zucchini or broccoli.
  • This curry is also great for meal prep; just store it in the fridge for up to 2 days and reheat when you're ready to eat. Enjoy your flavorful creation!