50g Cooks’ Ingredients Red Thai Curry Paste
1 tsp light soy sauce, plus 1 tsp to serve
180g pack Waitrose Raw Extra Large King Prawns, drained and patted dry
50g Coyo Natural Coconut Milk Yogurt Alternative
1 lime, ½ juiced, ½ in wedges
1 ruby gem lettuce, torn (or use romaine)
28g pack coriander, stalks finely chopped, leaves torn
2 tsp vegetable oil
1 small red onion, thinly sliced into rings
1. Stir together the curry paste, soy and prawns and leave to marinate for 10 minutes.
2. Meanwhile, make the dressing for the salad. In a large bowl, stir the yogurt and lime juice together and season. Put the salad leaves and most of the coriander on top, then set aside.
3. Heat the oil in a frying pan and cook the prawns over a high heat for 3-5 minutes until cooked through and golden. Toss the salad with the dressing and mound onto plates. Top with the prawns, red onion, remaining coriander and lime wedges. Serve with extra soy sauce, if you like.
Cook’s tip For a speedy side, try serving this light salad with a few spoonfuls of Waitrose Asian Thai Sticky Rice.
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