Spicy Shrimp Curry

Ingredients

* 1 tbs peanut oil

* 1 red capsicum, deseeded, sliced

* 150g snow peas, trimmed, halved diagonally

* 425g can baby corn, drained

* 2 garlic cloves, crushed

* 650g medium green king prawns, peeled, tails intact and deveined

* 2 tbs Sharwood's vindaloo curry paste

* 2 x 270ml cans coconut milk

* 1/4 cup (60ml) fresh lime juice

* 2 tsp brown sugar

* Steamed basmati rice, to serve

Preparation

* Heat half the oil in a large wok over a medium-high heat. Add the capsicum,

snow peas, corn and garlic. Stir-fry for 2 minutes. Remove and set aside.

* Add the remaining oil to the wok along with the prawns and curry paste. Stir-fry for 2 minutes. Add the coconut milk. Simmer for 5 minutes or until slightly thickened.

* Return the vegetables to the wok. Cook, stirring occasionally, for 2 minutes or until heated through. Add the lime juice and brown sugar. Stir through and serve with the rice.