| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Seafood |
Thai |
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 2 |
|
Carrots; sliced |
| 225 |
g |
Frozen leaf spinach; defrosted (8oz) |
| 225 |
g |
Mushrooms; quartered (8oz) |
| 1 |
tb |
Schwartz Hot Thai Curry Blend |
| 75 |
g |
Creamed coconut; (3oz) |
| 300 |
ml |
Milk; ( 1/2 pint) |
| 1 |
|
Vegetable stock cube |
| 1 |
ts |
Thai fish sauce |
| 3 |
|
Schwartz Lemon Grass Stalks |
| 100 |
g |
Frozen peas; defrosted (4oz) |
| 350 |
g |
Cooked; peeled prawns |
|
|
; (12oz) |
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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