Peanut Prawn Curry

1. 1

   Stir-fry onion in a hot wok until tender.

2. 2

   Add curry paste, cook until aromatic.

3. 3

   Add peanut butter and stock, stir for 1 minutes or until smooth.

4. 4

   Stir through half the coconut cream.

5. 5

   Add choy sum, mushrooms and prawns, heat through until the prawns are just cooked.

6. 6

   Fold through tofu and remaining coconut cream, heat until curry is hot.

7. 7

   Serve on rice with an extra swirl of coconut cream and chopped coriander.

No additional tips available.