Prawn Coconut Curry 

A stunning simple dish, full of flavour & really quick to make.  Prawns are highly rich in energy & protein but low in fat & a good source of vitamins E & A.  Laksa paste is made with ginger, tamarind & turmeric and is used in Malaysian cooking, it can be found in most supermarkets


You will need...

Large pan with a lid
Food processor or hand blender

500g raw peeled king prawns
2 tins (400ml) light coconut milk
Thumb size piece fresh ginger peeled and chopped

4 tbsp laksa paste
3 garlic gloves peeled
1 tbsp curry powder
1 tbsp mild chilli powder
1 tsp coconut oil
1 red pepper finely sliced

1 bag of sugar snap peas finely sliced
1/2 bag bean sprouts
Handful of chopped coriander
Handful of chopped parsley
1 lime
1 green or red chilli thinly sliced to serve (optional)
Serve with rice or noodles (optional)



To make...
Serves 4
  1.  Place the garlic, ginger, laksa paste, chilli & curry powder with 1 tbsp of water into a food processor & pulse until fully combined
  2. Heat the coconut oil on a medium heat and gently fry the paste for a few minutes, stirring all the time ensuring the paste doesn't stick to the pan
  3. Pour in the coconut milk, bring to the boil and simmer for 10 minutes until reduced by half and has a thicker consistency 
  4. Add the prawns, simmer for 3 minutes then add the peas, bean sprouts & peppers, lightly season and simmer for 2-3 minutes ensuring the prawns are pink and cooked through 
  5. Serve with a handful of coriander, parsley and a big squeeze of lime 
  6. Decorate with chopped chilli if using and serve with rice or noodles

Nutritional Info
Per Serving
229 kcal 10.8g fat 7.4g saturates 9.6g carbs 6.2g sugars 3.7g fibre 26.2g protein 1.7g salt 
LOW CAL |  LOW SALT | LOW SUGAR | LOW CARBS | HIGH FIBRE | HIGH PROTEIN | CALCIUM | MAGNESIUM | FOLIC ACID | VITAMIN C


 


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