Grace’s Prawn and Egg Curry is super quick, super delish. I used totally fabulous Argentinian prawns from Aldi (cost half the price that other supermarkets charge) and a Thai green curry paste pot (M&S £2.50 for pack of four). Serves 2.
Thai green curry paste
Handful Argentinian raw prawns
400ml can coconut milk
Fresh coriander and basil
2 hard boiled eggs
Cucumber
Pack of microwave rice
Warm through coconut cream in a saucepan, then stir in curry paste. Add rest of coconut milk. Pop in prawns and cook on medium heat for a couple of minutes.
Microwave rice and share between two plates Top with quartered boiled eggs and pour over curry/prawn sauce. Top with the fresh herbs and batons of cucumber.