Yellow prawn curry
- ¼ cup gluten-free Thai yellow curry paste
- 1 carrot, thinly sliced
- 165ml can reduced-fat coconut milk
- 300g peeled green prawns
- 300g green veg stir-fry mix
- 150g sugar snap peas, trimmed
- 450g packet microwave brown rice
- 2 limes
- ¹⁄³ cup fresh Thai basil leaves, to serve
1 Heat a large deep-frying pan over medium heat. Add paste and carrot and cook, stirring, for 2 minutes or until fragrant. Add coconut milk and 1½ cups water and bring to the boil. Reduce heat to medium and simmer for 3 minutes or until carrots have softened. Add prawns, stir-fry mix and sugar snaps and cook for 3–4 minutes or until prawns are just cooked through and vegetables are tender.
2 Meanwhile, cook brown rice according to packet instructions.
3 Cut one lime into wedges and remaining lime in half. Squeeze halved lime over curry to release juices. Stir to combine. Divide rice and curry among four serving bowls. Scatter over Thai basil and serve curry with lime wedges on the side.
For a creamier curry, replace the water with reduced-fat milk. You can use any prepared stir-fry veggie mix for this.
Nutrition Info (per serve)
Total fat 7.9g
–Saturated fat 3.4g
Dietary fibre 8.7g
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