- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
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.
Ingredients
- 1 tablespoon peanut oil
- 24 medium green prawns, peeled leaving tails intact, deveined
- 2 tablespoons mild curry paste
- 1 fresh red birdseye chilli, finely chopped
- 1 bunch snake beans, cut into 5cm lengths
- 200ml coconut milk
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon 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 (1/2 cup) bean sprouts
- Fresh coriander leaves, to garnish
Method
- Step 1Heat 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.
- Step 2Remove from heat. Add shallots and coriander, and toss to combine.
- Step 3Spoon the rice among serving bowls. Top with curry and sprinkle with bean sprouts and coriander. Serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1249 kj
Energy
17g
Fat Total
9g
Saturated Fat
4g
Fibre
27g
Protein
170mg
Cholesterol
1289.84mg
Sodium
6g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: N. Knox, West Hoxton, NSW (reader recipe).
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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