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Thai red prawn and vegetable curry

Name: Thai red prawn and vegetable curry
Ingredients: 1 tbsp Thai red curry paste; 1300 ml boiling chicken stock; 1100 ml reduced fat coconut milk; 11 red onion, roughly chopped; 11 red pepper, deseeded and cut into bite-sized pieces; 11 green pepper, deseeded and cut into bite-sized pieces; 12 large carrots, peeled and cut into matchsticks; 11 tomato, roughly chopped; 1¼ head Chinese leaf or ¼ green cabbage, shredded; 1300 g cooked and peeled king or tiger prawns; 11 tbsp lime juice; 11 tbsp Thai fish sauce (nam pla); 1 Small handful of finely chopped fresh corianderPlace the curry paste in a lidded non-stick wok or large deep frying pan and gradually whisk in the stock and coconut milk until well combined. Turn on the heat, bring to the boil, then turn the heat to low and simmer for 2 minutes. Add the onion, peppers, carrots and tomato. Cover, turn the heat to medium and cook for 5 minutes. Add the Chinese leaf and cook for a further 2 minutes. The vegetables should be tender but retain some bite. Add the prawns and stir for a minute or two until heated through. Stir in the lime juice and fish sauce and scatter over the coriander. Serve hot with boiled Thai fragrant/jasmine rice.

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1 tbsp Thai red curry paste
1300 ml boiling chicken stock
1100 ml reduced fat coconut milk
11 red onion, roughly chopped
11 red pepper, deseeded and cut into bite-sized pieces
11 green pepper, deseeded and cut into bite-sized pieces
12 large carrots, peeled and cut into matchsticks
11 tomato, roughly chopped
1¼ head Chinese leaf or ¼ green cabbage, shredded
1300 g cooked and peeled king or tiger prawns
11 tbsp lime juice
11 tbsp Thai fish sauce (nam pla)
1 Small handful of finely chopped fresh corianderPlace the curry paste in a lidded non-stick wok or large deep frying pan and gradually whisk in the stock and coconut milk until well combined. Turn on the heat, bring to the boil, then turn the heat to low and simmer for 2 minutes. Add the onion, peppers, carrots and tomato. Cover, turn the heat to medium and cook for 5 minutes. Add the Chinese leaf and cook for a further 2 minutes. The vegetables should be tender but retain some bite. Add the prawns and stir for a minute or two until heated through. Stir in the lime juice and fish sauce and scatter over the coriander. Serve hot with boiled Thai fragrant/jasmine rice.