This Thai green curry is wonderfully fragrant and is prepared with a homemade curry paste. Serve it with rice and a side dish of Chinese cabbage or broccoli florets stir-fried with garlic and a little salt-reduced soy sauce.
To make a speedy Thai prawn curry, fry the shallots and garlic in the sunflower oil until softened, then pour in the fish stock, fish sauce, if using, and sugar. Add 2–3 tablespoons ready-made green curry paste from a jar (compare brands to find the one with the lowest fat) and stir well. Simmer for 10 minutes. Add the snow or sugarsnap peas and cook for 3 minutes, then add 200 g peeled raw prawns. Cook for 1–2 minutes or until the prawns turn pink. Add the lime juice and 4 tablespoons chopped fresh basil and serve.
Shallots tend to be milder and more subtle in flavour than onions. Like onions, they contain some vitamin C and B vitamins.
Galangal is a rhizome, similar to ginger, with a hot peppery flavour. It is usually available at the supermarket.