Peach and Prawn Green Curry

Prep: 10 mins | Cook: 10 mins | Serves: 4


1 tablespoon canola oil

1-2 tablespoons Thai green curry paste

1 onion, diced

2 cloves garlic, chopped

1 1/2 cups fish stock

400ml can coconut milk

2 kaffir lime leaves

2 carrots, finely sliced on the diagonal

100g Angas Park Dried Peaches, chopped

1kg green prawns, peeled and deveined

100g button mushrooms, sliced

100g green beans, topped and tailed


  1. Heat oil in a saucepan. Add curry paste, onion and garlic and cook over medium-high heat for 1 minute.
  2. Add stock, coconut milk, lime leaves, carrots and peaches and cook over medium heat until almost boiling.
  3. Add prawns, mushrooms and beans and cook for 2-3 minutes or until prawns are cooked. Serve with rice.