Pea and Prawn Stir Fry with Ginger and Coconut

“This tasty, one pot meal screams gourmet but is super simple to make. Other vegetables can be used instead of peas”

Ingredients

6 spring onions

2 cloves of garlic, peeled and chopped

1-2 fresh red chillies, seeds removed and chopped

½ stalk of lemongrass (optional)

20g piece of fresh ginger, peeled and finely chopped

1 orange pepper, cut into strips

1 - 2 tsp olive oil

340g frozen king prawns, defrosted

150g sugar snap peas

100g frozen peas, defrosted

80ml coconut cream

100 ml vegetable stock

2 limes. Juice and zest one. Cut the other into 4 wedges

30g coriander, leaves and stalks roughly chopped

1 tsp Thai fish sauce

4 nests of wholewheat noodles

Method

Trim the spring onions and cut into 2cm lengths. Discard the outer layer of the lemongrass (if using) and finely chop the bottom part of the stem. Drizzle a little oil into a large frying pan or wok and cook the spring onions, garlic, chilli, ginger, lemongrass, and pepper strips over a medium heat until soft but not coloured.

Add the prawns, sugar snap peas, peas, coconut cream and vegetable stock to the pan. Add the lime zest and add half of the chopped coriander. Bring the pan to a simmer. Cook gently for 5 minutes or until the prawns are cooked (they will turn pink) and the vegetables are tender. Just before serving add a splash of Thai fish sauce, a squeeze of lime juice to taste

Whilst the vegetables and prawns are cooking, place 4 nests of wholewheat noodles in a separate bowl and cover with boiling water. Drain the noodles after 4 minutes and place a few noodles in the bottom of four warm serving bowls. Serve the prawns and vegetables with the noodles and a scattering of chopped coriander and lime wedges. Recipe from: www.loveyourgut.com