Green Curry Prawns with Sweet Potato & Snow Peas.

Serving Size: 4

1. Prepare Prepare your Freshzest Thai Green Curry paste following the directions provided with the kit. Set aside.
2. From the top of the can of coconut cream spoon off 3-4 tablespoons of the thick creamy portion into a wok and cook over a medium heat until foaming, stirring until a “toasted coconut” aroma develops (“fry toasting”) - approximately 3-5 minutes.
   
   Whilst the coconut cream is cooking - peel and dice sweet potato into approx 2cm cubes then parboil for 8-10 minutes, or, microwave on high in a covered dish for approx 3-4 minutes until nearly cooked, and place to the side. Trim snow peas if required.
3. When coconut cream has completed fry toasting, add Freshzest green curry paste and fry on low to medium heat for a further 3-5 minutes until fragrant.
4. Add remaining coconut cream, kaffir lime leaves, ½ tablespoon palm sugar, fish sauce, chicken stock/water and tamarind water. Bring to the boil then reduce heat to simmer, and add sweet potato and snow peas – continue simmering for 5-7 minutes. Add prawns, bring to boil and reduce to simmer for approx 2-3 minutes until prawns are cooked. Season with remaining palm sugar and salt to taste. A green curry should start with a hint of sweetness, but this should not dominate the palate throughout. Add basil leaves and stir gently until wilted, then remove wok from heat and transfer your curry to a large serving dish/bowl.
5. Serve with steamed jasmine rice and garnish with finely sliced green chillies and/or coriander leaves if desired. You can substitute any seafood that you chose – scallops, fish or squid - final cooking time may vary depending upon the type of seafood. Be careful not to overcook seafood for best results.

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