Peanut Prawn Curry

Name: Peanut Prawn Curry
Ingredients: 1/2 red onion, cut into wedges; 2 tablespoon green curry paste; 1/4 cup KRAFT Smooth Peanut Butter; 1 1/2 cup vegetable stock; 1 cup coconut cream; 100g trimmed choy sum (chinese broccoli); 100g whole shitake mushrooms; 12 green prawns, shells and heads removed; 300g block firm tofu, cubed

9 ingredients

7 steps

Ingredients

1/2 red onion, cut into wedges
2 tablespoon green curry paste
1/4 cup KRAFT Smooth Peanut Butter
1 1/2 cup vegetable stock
1 cup coconut cream
100g trimmed choy sum (chinese broccoli)
100g whole shitake mushrooms
12 green prawns, shells and heads removed
300g block firm tofu, cubed

Directions

1

Stir-fry onion in a hot wok until tender.
2

Add curry paste, cook until aromatic.
3

Add peanut butter and stock, stir for 1 minutes or until smooth.
4

Stir through half the coconut cream.
5

Add choy sum, mushrooms and prawns, heat through until the prawns are just cooked.
6

Fold through tofu and remaining coconut cream, heat until curry is hot.
7

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