Ingredients

• 4-5 spring onions, finely chopped
• 3-4 tbsp thai curry paste (I used Thai Taste from Sainsbury’s)
• 225g packet of king prawns
• 400ml almond milk (or alternative) with a few drops of coconut essence
• 250ml vegetable stock
• 1 tbsp fish sauce
• Vegetables as desired. (Nigella uses frozen peas, green beans and soya beans. I used mangetout and baby sweetcorn.)

Method

1. Soften the chopped spring onions by ‘stir-frying’ in water.

2. Add the curry paste

3. Add the prawns and cook for a couple of minutes

4. Add veggies, stock, ‘coconut’ milk, and fish sauce

5. Simmer for 15 mins

6. Serve with rice or noodles.