Peach and Prawn Green Curry

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

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