Ingredients
- 4 tbsp soft brown sugar
- 1 tbsp vegetable oil
- 1 head broccoli, cut into small florets
- half a 250g pack baby sweetcorn, halved lengthways
- 2 tbsp Thai red curry paste (we used Bart's)
- 1 red pepper, deseeded and sliced
- splash Thai fish sauce or low-salt soy sauce
- 200g cooked fozen prawn, defrosted
Method
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Tip the sugar into a wok, add a splash of water and let it dissolve over a low heat. Once dissolved, turn up the heat until it bubbles, then pour into a heatproof bowl.
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Heat the oil in the wok, then stir-fry the broccoli and sweetcorn for 3 mins until they start to blister. Stir the curry paste into the caramel, then pour into the wok. Add the pepper and continue to cook for 2 mins. Splash in the fish sauce or soy, add the prawns and fry again to heat through. Serve immediately with rice or noodles.