Imagine a dish that transports you straight to the vibrant streets of Thailand with just one bite - our Thai Green Prawns with Sugar Snaps is exactly that magical culinary journey! Bursting with aromatic green curry, succulent prawns, and crisp sugar snap peas, this recipe promises to turn an ordinary dinner into an extraordinary sensory experience that will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 1 lb prawns, peeled
- 1 cup sugar snap peas
- 2 tbsp green curry paste
- 1 can coconut milk
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by washing and chopping: peel prawns if not already peeled, trim sugar snap peas, mince ginger and garlic, and chop fresh cilantro for garnish.
- Heat a large skillet or wok over medium-high heat. Add a small amount of oil and allow it to become hot.
- Add minced ginger and garlic to the hot pan, sauté for 30-45 seconds until fragrant, being careful not to burn.
- Stir in green curry paste and cook for an additional minute, allowing the spices to release their aromatic oils.
- Pour in coconut milk, fish sauce, and lime juice. Stir to combine and create a smooth, creamy sauce.
- Add sugar snap peas and cook for 2-3 minutes until they become bright green and slightly tender.
- Add prawns to the sauce and cook for 3-4 minutes, stirring occasionally, until prawns turn pink and are just cooked through.
- Taste the sauce and adjust seasoning with additional fish sauce or lime juice if needed.
- Remove from heat and transfer to serving plates.
- Garnish with fresh chopped cilantro and serve immediately with steamed jasmine rice.
Tips
- Use fresh, high-quality prawns for the best flavor and texture. If possible, choose wild-caught prawns.
- Don't overcook the prawns - they should turn pink and curl slightly, which typically takes just 3-4 minutes. Overcooked prawns become tough and rubbery.
- For an authentic Thai taste, use a good quality green curry paste. Brands like Mae Ploy or Aroy-D are excellent choices.
- If you prefer extra heat, add a chopped Thai chili or a dash of sriracha to the sauce.
- Fresh ingredients are key: use fresh ginger, garlic, and cilantro to enhance the overall flavor profile.
- Serve immediately after cooking to enjoy the prawns at their most tender and the vegetables at their crispest.
Nutrition Facts
Calories: 231kcal
Carbohydrates: 11g
Protein: 26g
Fat: 9g
Saturated Fat: g
Cholesterol: 160mg
