Instructions

1. In a large pan or yok, heat coconut oil on medium heat.
2. Finely chop spring onions, ginger and garlic, and add to pan and sauté for 1-2 minutes – do not allow to burn.
3. Julienne the carrot and bell pepper; add to pan and allow to cook 3-4 minutes until tender but not soft.
4. Add peas, bean sprouts and curry paste to pan and stir to coat vegetables in paste gently for about 1 minute.
5. Add a small tablespoon of broth to the pan to remove any tasty bits from the bottom of the pan.
6. Pour in entire can of coconut milk and allow to simmer for 6-8 minutes, stirring to incorporate the curry paste.
7. Monitor the consistency, and add as much broth as needed. If you prefer a thinner broth add a little more.
8. Season with a pinch of sea salt, or 1 teaspoon of fish sauce, to taste.
9. Add raw prawns to the mixture, and allow to simmer 5-6 minutes until prawns are pink and cooked thru.
10. At the last minute, stir in chopped coriander.
11. Serve with a side of basmati or cauliflower rice.
12. Enjoy!