For the Curry
- 12 pre-made prawn dumplings
- 1 tbsp liquid coconut oil
- 1 onion - thinly sliced
- 1 tbsp sliced fresh ginger
- 1 tbsp chopped fresh garlic
- 3 tbsp red curry paste
- 1 tbsp smooth peanut butter
- 1 can (400g) coconut milk
- 1 cup chicken stock
- ¼ cup sliced bamboo shoots (canned)
- 2 tsp raw sugar
- 3 large courgettes - spiralised into noodles
- 1 lemon - wedges
- 1 spring onion - sliced thinly
- A handful fresh coriander
- A handful fresh chives
- In a large pot over a medium heat, fry off the off the onion, ginger and garlic in coconut oil until soft and translucent. Add the red curry paste and peanut butter and fry off for a further minute.
- Add the coconut cream and stock to the pot, bring to the boil and then turn down to a gentle simmer. Taste and add sugar if necessary.
- Add the prawn dumplings and bamboo shoots and simmer for 5 minutes.
- Divide the courgette noodles between bowls and pour over the satay curry. Top with dumplings, coriander, chives, spring onion and lemon.
- Devour!
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