Curry coconut prawns

Cooking Fish Curry coconut prawns

Stir-fry is the quickest way to get a nutritious meal on the table in minutes. This one is a spicy combination of prawns and bean sprouts.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Wheat free
  1. Heat the oil in a wok over high heat until just smoking. Add prawns and stir-fry for 5 minutes or until they curl and change colour. Add the curry paste and chilli and stir-fry for 1 minute or until fragrant. Add the beans, coconut milk, lime juice, fish sauce and sugar, and stir-fry for 5 minutes or until the beans are bright green and tender crisp.
  2. Remove from heat. Add shallots and coriander, and toss to combine.
  3. Spoon the rice among serving bowls. Top with curry and sprinkle with bean sprouts and coriander. Serve immediately.

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1 tbsp peanut oil
24 medium green prawns, peeled leaving tails intact, deveined
2 tbsp mild curry paste
1 fresh red birdseye chilli, finely chopped
1 bunch snake beans, cut into 5cm lengths
200ml coconut milk
1 tbsp fresh lime juice
1 tbsp fish sauce
1 tbsp brown sugar
4 green shallots, ends trimmed, thinly sliced diagonally
1/2 cup loosely packed coarsely chopped fresh coriander
Steamed jasmine rice, to serve
30g bean sprouts
Fresh coriander leaves, to garnish

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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