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Toulouse Women's International Group


Janice's Green Thai Curry with King Prawns

Janice’s Green Thai Curry with King Prawns

Serves 4/6 people

1 kilo of Crevettes (prawns)
1 small green chilli (Leclerc)
Half tub of crême fraiche (LIDL)
3 heaped teasp of green thai paste (uk) & France (chinese supermarket use about half the amount of paste)
Splash of Low fat sugar powder (LIDL)
8 mushrooms
2 onions
3 cloves of garlic
Half red or green pepper
Splash of olive oil
Pineapple (optional)
Rice (LIDL)

Rice: 1 mug = 3 mugs of water (2 people) 2 mugs=6 mugs of water(4 people)
Put rice in pot then the cold water. Cook for 15 mins

Heat a wok, add splash of oil, sauté the mushrooms, onions, garlic, chilli and pepper for 5 mins. Add paste and stir, then add the crême fraiche and cook on quite high heat for a further 5 mins. Add the prawns and a splash of sugar powder. Heat for a further 5 minsthen it should be ready. If you like pineapple add 2 rings cut up to bite size pieces at the very end.