Ingredients
1 onion, thickly sliced
2 cloves garlic, thinly sliced
2 tablespoons mild curry powder
400g packet frozen raw peeled prawns, defrosted
4 cups mixed frozen stir-fry style vegetables
400g can pineapple
1 tablespoon cornflour, blended with ½ cup chicken stock
165ml can of coconut milk
Quick Fried Rice, to serve (see below)
Method
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Heat 1 tablespoon peanut oil in a wok over high heat. Add onions, garlic and curry powder, cook for 2 min. Add prawns, cook for 1 min. Add vegetables, and pineapple with juices. Stir fry for 5 min.
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Stir in stock mixture and coconut milk, stir until sauce boils and thickens. Reduce heat and simmer for 2 min. Serve with Quick Fried Rice (see below). Garnish with sliced spring onions.
QUICK FRIED RICE
Heat a wok with oil, add 2 beaten eggs and stir until just cooked. Add 4 cups cooked rice, 1 cup peas and 2 tablespoons Maggi Seasoning. Toss to combined.
