Recipe for Thai Prawn and Vegetable Curry

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Yield:

4 servings

Ingredients:

Amount	Ingredient
1 tbl	Oil
2 x	Carrots, sliced
225 gm	Frozen leaf spinach, defrosted (8oz)
225 gm	Mushrooms, quartered (8oz)
1 tbl	Schwartz Hot Thai Curry Blend
75 gm	Creamed coconut, (3oz)
300 ml	Milk, ( 1/2 pint)
1 x	Vegetable stock cube
1 tsp	Thai fish sauce
3 x	Schwartz Lemon Grass Stalks
100 gm	Frozen peas, defrosted (4oz)

Instructions:

Instructions: Heat the oil in a large frying pan or wok and fry the carrots for 2-3 minutes until softened. Squeeze the excess liquid out of the spinach and add to the pan with the mushrooms and Hot Thai Curry Blend. Fry for 1-2 minutes.

Add the coconut, milk, stock cube, fish sauce and Lemon Grass. Bring to the boil and simmer gently for 10 minutes. Stir in the peas and prawns and heat through. Serve with rice.

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