CREAMY PRAWN GREEN CURRY

Creamy Prawn Green Curry

SERVES 4

1 tablespoon sesame oil

1 red onion, sliced

1 clove garlic, finely chopped

1 piece of fresh ginger, peeled and sliced

500g raw prawns

2 tablespoon Thai green curry paste

4 baby bok choy – sliced

8 florets broccoli or broccolini

Handful green beans

500mls Tatua Culinary & Whipping Cream

1 cup seafood stock

4 portions udon noodles

1 teaspoon black sesame seeds

¼ cup roasted salted cashews

Fresh coriander

Heat the sesame oil in a large non-stick frying pan.
Saute the onion, garlic, and ginger until soft.
Add the curry paste and prawns and toss together – set aside.
Clean out the pan and add green vegetables and stock and simmer 2-3 minutes until bright green and tender.
Add the prawns back to vegetables.
Add the Culinary & Whipping Cream and noodles and toss all together until heated through. Divide into serving bowls and top with sesame seeds, cashews, and coriander.
Limes to serve.

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