Thai Green Prawns With Sugar Snaps

Here is the great evangelical disaster – the failure of the evangelical world to stand for truth as truth. There is only one word for this – accommodation: the evangelical church has accommodated to the world spirit of the age… Truth carries with it confrontation. Truth demands confrontation: loving confrontation, but confrontation nevertheless. If our reflex action is always accommodation regardless of the centrality of the truth involved, there is something wrong.

Francis Schaeffer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Thai		4	Servings

INGREDIENTS

600	g	Frozen raw tiger prawns
		headless shell on
		defrosted
2	T	Vegetable oil
1		Onion, sliced
2	t	Thai green curry paste
75	g	Creamed coconut, 3oz
300		Water, 1/2 pint
100	g	Sugar snaps, 3 1/2oz
100	g	Raw baby spinach, 3 1/2oz

INSTRUCTIONS

Peel the shell from the prawns and put them to one side.  In a wok or
large frying pan heat the oil and fry the onion and curry  paste for 3
minutes, add the prawns and cook for 1 minute on each  side on a
moderate heat. Remove the prawns from the pan and keep to  one side.
Add the creamed coconut and water to the pan and bring to the boil
then remove the pan from the heat.  Meanwhile blanch the sugar snaps
for 30 seconds in a separate pan of  boiling water, drain and add to
the coconut water.  Return the pan to the heat, add the spinach and
prawns and cook for  3-4 minutes until the curry is hot.  Notes Serve
with fragrant Thai rice and chopped coriander.  Converted by MC_Buster.
NOTES : A Thai inspired prawn curry with coconut sugar snaps and
spinach.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 201 Calories From Fat: 170 Total Fat: 20g Cholesterol: 0mg Sodium: 8mg Potassium: 143.5mg Carbohydrates: 6.6g Fiber: <1g Sugar: 1.2g Protein: 1.3g