Red curry prawn stir-fry

Try our spicy prawn stir-fry that's full of veg and low in calories. We have used a thicker strand noodle that makes it easier to eat with chopsticks.

Serves: 4

Time to make: 25 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

2 tablespoons gluten-free red curry paste
1 onion, cut into thin wedges
300g peeled pumpkin, deseeded, cut into thin wedges
200g snow peas, halved
300g broccoli, cut into florets
1 large red capsicum, thinly sliced
225g can bamboo shoots, drained
²⁄³ cup reduced-fat coconut milk
400g peeled raw prawns
1 tablespoon lime juice
150g dried rice noodles

Instructions

Stay Awake

1 Soak rice noodles according to packet instructions. Drain.

2 Heat a large wok over medium-high heat. Add curry paste and cook, stirring, for 1 minutes or until fragrant. Add onion and cook, stirring, for 1 minute or until translucent. Add pumpkin and 80ml water and cook, stirring, for 2 minutes or until pumpkin is just tender.

3 Add snow peas, broccoli, capsicum and bamboo shoots and cook, stirring, for 2 minutes. Add coconut milk and prawns and cook, stirring, for 2 minutes or until prawns turn pink and vegetables are tender. Stir in lime juice. Divide rice noodles among four serving bowls. Top with prawn stir-fry and serve.

Nutrition Info (per serve)

Calories 401 cal

Kilojoules 1675 kJ

Protein 32 g

Total fat 5.3 g

Saturated fat 3.8 g

Carbohydrates 52 g

Sugar 11 g

Dietary fibre 9.4 g

Sodium 556 mg

Calcium 220 mg

Iron 3.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.