Ingredients

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1 tbsp coconut oil

2 tbsp green curry paste

1/3 cup green onion, diced

1 tsp garlic, minced

1 tsp ginger, minced

1 cup fresh snap peas

1 can lite or regular coconut milk

2 lbs raw, peeled prawns (thawed if frozen)

cooked rice for serving (could be leftover) – I could share a tip for reviving frozen rice

lime for garnish

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Instructions

1. Heat a high-sided large skillet over medium heat. Melt coconut oil in the pan, and add green curry paste, green onion, garlic, ginger, and snap peas, and stir to cook until snap peas turn a bright green colour.

2. Add coconut milk and stir to combine. Bring to a light boil and add prawns. Cook until just pink, lower heat and simmer for 1-2 minutes.

3. Serve over brown rice with a lime wedge and enjoy!