Thai Yellow Curry and Prawn Dumplings

Nutrition per serve

Ingredients

• 1pcs tomato
• 1bunch coriander
• 1bunch makrut lime leaves
• 1pcs choy sum
• 100g snow peas
• 60g yellow curry paste
• 200ml coconut milk
• 300g prawn and ginger dumplings
• 20ml fish sauce
• 2g chilli flakes
• 10ml neutral-flavoured oil
• 3ml sugar

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the greens. Cut the tomato into thin wedges. Pick the coriander leaves and finely chop the stems. Separate the lime leaves, remove the central vein and finely shred. Thickly slice the choy sum, keeping the stems and leaves separate. Trim the stems from the snow peas, removing the strings from one side.
2. Step 2 — Start curry sauce
   Heat 2 tsp oil in a medium saucepan over medium-high heat. Add the curry paste, tomato, coriander stems and half the lime leaves and cook, stirring, for 1 min or until fragrant.
3. Step 3 — Simmer curry sauce
   Add the coconut milk and 80ml (⅓ cup) water to the curry paste mixture and bring to a simmer.
4. Step 4 — Add dumplings
   Add the dumplings to the curry sauce. Reduce the heat to medium-low and cook, covered, for 4 mins.
5. Step 5 — Cook greens
   Meanwhile, cook the choy sum stems and snow peas in the pan of boiling water for 2½ mins. Add the choy sum leaves and cook for a further 30 secs or until the greens are tender. Drain.
6. Step 6 — Get ready to serve
   Stir half the fish sauce* and ½ tsp sugar into the curry. Divide the prawn dumpling curry and greens among bowls. Scatter with the coriander leaves, remaining lime leaves and a pinch of chilli flakes* to serve (or omit the chilli, if preferred, and serve it at the table).

Allergens

Soy, Crustacean, Egg, Gluten, Sesame, Wheat, Fish