Peanut Prawn Curry

• 1/2 red onion, cut into wedges
• 2 tablespoon green curry paste
• 1/4 cup KRAFT Smooth Peanut Butter
• 1 1/2 cup vegetable stock
• 1 cup coconut cream
• 100g trimmed choy sum (chinese broccoli)
• 100g whole shitake mushrooms
• 12 green prawns, shells and heads removed
• 300g block firm tofu, cubed

1. Stir-fry onion in a hot wok until tender.
2. Add curry paste, cook until aromatic.
3. Add peanut butter and stock, stir for 1 minutes or until smooth.
4. Stir through half the coconut cream.
5. Add choy sum, mushrooms and prawns, heat through until the prawns are just cooked.
6. Fold through tofu and remaining coconut cream, heat until curry is hot.
7. Serve on rice with an extra swirl of coconut cream and chopped coriander.

red onion, green curry, butter, vegetable stock, coconut cream, choy, shitake mushrooms, green prawns, block firm tofu

Taken from www.kraftrecipes.com/recipes/peanut-prawn-curry-103259.aspx (may not work)