Thai Prawn Curry is one of my favourite quick and warming dinners. Perfect for when we get home late but want to eat properly.
If you’re at home thinking about getting a Thai take away, you can knock up this dish in less time than it takes to pick up a take away AND it’s 100 times healthier.
This is a great dish for when there’s nothing in the fridge. I use peppers, peas and prawns directly from the freezer. You’ll need to cook the prawns for about 2 minutes longer. And I also leave out the fresh herbs if I don’t have them. They add to the flavour but sometimes I just don’t have them available.
Thai Prawn Curry
Serves 2 • Ready in 15m
1 tsp sunflower oil (27 cals)
1 tbsp Thai green curry paste (30 cals)
100ml (scant ½ cup) water
½ tsp sugar (8 cals)
½ × 400ml (14 oz) can light coconut milk, stirred (146 cals)
1 red (bell) pepper, deseeded and cut into strips (51 cals)
75g (3oz) frozen peas (50 cals)
1 spring onion (scallion), trimmed and shredded (5 cals)
1 x 160g (5½oz) pak choi, roughly chopped (30 cals)
225g (8oz) raw king prawns (king shrimp) (171 cals)
juice of 1 lime (4 cals)
1 fresh basil leaf, shredded
1 small handful of fresh coriander (cilantro) leaves, roughly chopped (3 cals)
- Warm the oil in a wide saucepan, add the curry paste and stir-fry for 1 minute before adding the water, sugar and coconut milk. Simmer for 2 minutes, then add the (bell) pepper, peas and spring onion (scallion) and simmer for a further 5 minutes, or until the peas are tender. Add the pak choi and prawns (shrimp) and cook for 2 minutes, or until the prawns turn pink.
- Finally, stir in the lime juice, basil and coriander (cilantro) and serve immediately.
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