Thai Red Curry with Prawns

Ingredients:

• Boiled rice 400 g
• Prawns 300 g
• Lemongrass 2 sticks
• Tomato puree 1 teaspoon
• 4 roast red peppers
• Fresh coriander 40 g
• 1 chilli
• 2 cloves of garlic
• Ginger 20 g
• 4 kaffir lime leaves
• Soy sauce 2 tablespoons
• Fish sauce 1 teaspoon
• Sesame oil 1 teaspoon
• Sugar snap peas 200 g
• Coconut milk 400 g
• Lime juice 2 tablespoons
• Olive oil

Cooking Instructions:

1. To start, take 2 sticks of lemongrass and roughly chop them. Then, place into the food processor. At the same time add 1 teaspoon of tomato puree, along with 4 tinned peeled roast red peppers. Then, add 20 g of fresh coriander. Also, add 1 chilli and 2 cloves of garlic. Then, add 20 g of peeled ginger and 4 kaffir lime leaves. Crush all the ingredients.
2. Then, add 2 tablespoons of olive oil and 2 tablespoons of soy sauce into the food processor. Next, add 1 teaspoon of fish sauce and 1 teaspoon of sesame oil. Give that a good mix.
3. Heat the pan, add 1 teaspoon of olive oil. Get all the paste right into the pan. Then, add 300 g of prawns. Give the pan a little shake to make sure that all prawns are covered with the paste.
4. Next, add 200 g of sugar snap peas and 400 g of coconut milk. Bring it to the boil, then, simmer for 3 minutes. Sprinkle 20 g of chopped coriander and cook literally for more 30 seconds. Then, add 2 tablespoons of lime juice.
5. Serve with boiled rice prepared in advance.