THAI PRAWN CURRY

Fresh, Simple, Tasty

The curry that proves healthy food never has to be boring. King prawns simmered in coconut milk broth with lemongrass, Thai red curry paste, and green beans. 32g of protein per serving, naturally low in carbohydrates, and on the table in 25 minutes.

Suitable for Dairy Free Diet, Gluten Free Diet, Low Carbohydrate Diet, Low Glycaemic Diet

Serves: 2 |

Cook Time: 25 minutes

Ingredients

300g raw king prawns, peeled and deveined
400ml coconut milk (light)
2 tablespoons Thai red curry paste
2 lemongrass stalks, bruised
150g green beans, trimmed
1 red chilli, finely sliced
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 tablespoon fish sauce
Juice of 1 lime
Small handful fresh coriander
1 tablespoon coconut oil

Directions

Conventional Method

Heat coconut oil in a large pan over medium heat. Add garlic and ginger and cook for 1 minute.
Add Thai red curry paste and lemongrass. Cook for 2 minutes until fragrant.
Pour in coconut milk and fish sauce. Bring to a gentle simmer.
Add green beans and cook for 4-5 minutes until just tender.
Add prawns and cook for 3-4 minutes until pink and cooked through.
Squeeze lime juice over the top. Remove lemongrass stalks.
Scatter fresh coriander and sliced chilli over the top. Serve immediately.

Thermomix Method

Add garlic and ginger to Thermomix bowl. Chop 3 sec/speed 5. Scrape down the sides.
Add coconut oil and curry paste. Sauté 3 min/120°C/speed 1.
Add coconut milk, fish sauce, and lemongrass. Cook 5 min/100°C/speed 1.
Add green beans. Cook 4 min/100°C/reverse/speed 1.
Add prawns. Cook 4 min/100°C/reverse/speed 1 until cooked through.
Squeeze lime juice over the top. Remove lemongrass stalks.
Scatter fresh coriander and sliced chilli over the top. Serve immediately.