Thai Green Curry with Prawn Gyoza

Trim ends of broccolini and cut in half. Cut lime into wedges. De-string sugar snap peas. Cut carrot in half lengthways and slice, peeling is optional. Pick and roughly chop the coriander leaves and discard the stems.

Heat a pan on medium heat with a drizzle of oil. Add curry paste and cook for 10-20 seconds. Add coconut milk, 2 cups of water and soy/stock. Reduce heat to a simmer and simmer for 5 minutes. Add broccolini and carrot, cook for 1 minute.

Add prawn gyoza, and simmer for 6 minutes. Add noodles and sugar snap peas and simmer for about 2 minutes. Add a squeeze of lime juice (to taste) and most of the coriander (saving some for garnish). Season with salt, if needed.

Divide Thai curry gyoza between bowls. Top with krunchilli and remaining coriander, serve remaining lime wedges on the side. Enjoy!

Trim ends of broccolini and cut in half. Cut lime into wedges. De-string sugar snap peas. Cut carrot in half lengthways and slice, peeling is optional. Pick and roughly chop the coriander leaves and discard the stems.

Heat a pan on medium heat with a drizzle of oil. Add curry paste and cook for 10-20 seconds. Add coconut milk, 2 cups of water and soy/stock. Reduce heat to a simmer and simmer for 5 minutes. Add broccolini and carrot, cook for 1 minute.

Add prawn gyoza, and simmer for 6 minutes. Add noodles and sugar snap peas and simmer for about 2 minutes. Add a squeeze of lime juice (to taste) and most of the coriander (saving some for garnish). Season with salt, if needed.

Divide Thai curry gyoza between bowls. Top with krunchilli and remaining coriander, serve remaining lime wedges on the side. Enjoy!

Trim ends of broccolini and cut in half. Cut lime into wedges. De-string sugar snap peas. Cut carrot in half lengthways and slice, peeling is optional. Pick and roughly chop the coriander leaves and discard the stems.

Heat a pan on medium heat with a drizzle of oil. Add curry paste and cook for 10-20 seconds. Add coconut milk, 2 cups of water and soy/stock. Reduce heat to a simmer and simmer for 5 minutes. Add broccolini and carrot, cook for 1 minute.

Add prawn gyoza, and simmer for 6 minutes. Add noodles and sugar snap peas and simmer for about 2 minutes. Add a squeeze of lime juice (to taste) and most of the coriander (saving some for garnish). Season with salt, if needed.

Divide Thai curry gyoza between bowls. Top with krunchilli and remaining coriander, serve remaining lime wedges on the side. Enjoy!

Trim ends of broccolini and cut in half. Cut lime into wedges. De-string sugar snap peas. Cut carrot in half lengthways and slice, peeling is optional. Pick and roughly chop the coriander leaves and discard the stems.

Heat a pan on medium heat with a drizzle of oil. Add curry paste and cook for 10-20 seconds. Add coconut milk, 2 cups of water and soy/stock. Reduce heat to a simmer and simmer for 5 minutes. Add broccolini and carrot, cook for 1 minute.

Add prawn gyoza, and simmer for 6 minutes. Add noodles and sugar snap peas and simmer for about 2 minutes. Add a squeeze of lime juice (to taste) and most of the coriander (saving some for garnish). Season with salt, if needed.

Divide Thai curry gyoza between bowls. Top with krunchilli and remaining coriander, serve remaining lime wedges on the side. Enjoy!

Trim ends of broccolini and cut in half. Cut lime into wedges. De-string sugar snap peas. Cut carrot in half lengthways and slice, peeling is optional. Pick and roughly chop the coriander leaves and discard the stems.

Heat a pan on medium heat with a drizzle of oil. Add curry paste and cook for 10-20 seconds. Add coconut milk, 2 cups of water and soy/stock. Reduce heat to a simmer and simmer for 5 minutes. Add broccolini and carrot, cook for 1 minute.

Add prawn gyoza, and simmer for 6 minutes. Add noodles and sugar snap peas and simmer for about 2 minutes. Add a squeeze of lime juice (to taste) and most of the coriander (saving some for garnish). Season with salt, if needed.

Divide Thai curry gyoza between bowls. Top with krunchilli and remaining coriander, serve remaining lime wedges on the side. Enjoy!

Trim ends of broccolini and cut in half. Cut lime into wedges. De-string sugar snap peas. Cut carrot in half lengthways and slice, peeling is optional. Pick and roughly chop the coriander leaves and discard the stems.

Heat a pan on medium heat with a drizzle of oil. Add curry paste and cook for 10-20 seconds. Add coconut milk, 2 cups of water and soy/stock. Reduce heat to a simmer and simmer for 5 minutes. Add broccolini and carrot, cook for 1 minute.

Add prawn gyoza, and simmer for 6 minutes. Add noodles and sugar snap peas and simmer for about 2 minutes. Add a squeeze of lime juice (to taste) and most of the coriander (saving some for garnish). Season with salt, if needed.

Divide Thai curry gyoza between bowls. Top with krunchilli and remaining coriander, serve remaining lime wedges on the side. Enjoy!