Juicy prawns pop with flavour in this rich curry.
Ingredients
- 1 tablespoon sunflower oil
- 1 onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 long red chilli, seeds removed, finely chopped
- 2 tablespoons Thai red curry paste
- 12 small chat potatoes
- 400ml coconut milk
- 400g peeled green prawns
- 1 tablespoon fish sauce
- 1 tablespoon lime juice, plus lime wedges to serve
- Thai basil (see note), to garnish
- Fresh coriander, to garnish
- Steamed white rice, to serve
Method
- Step 1Heat the oil in a deep frypan or wok over medium heat. Add the onion and cook, stirring, for 2-3 minutes until softened but not coloured. Add garlic and chilli and cook for a further minute, then add curry paste and cook, stirring, for 1-2 minutes until fragrant. Add potatoes, coconut milk and 400ml water. Bring to the boil, then reduce heat to low and simmer for 10 minutes until potatoes are almost tender.
- Step 2Add prawns and cook for 2 minutes or until prawns are cooked through and potato is tender, then stir in fish sauce and lime juice. Remove from the heat and stir through basil and coriander.
- Step 3Serve the curry with rice and lime wedges to squeeze over.
- Low carb
- Low sugar
Nutrition
2136 kj
Energy
25g
Fat Total
16g
Saturated Fat
7g
Fibre
30g
Protein
149mg
Cholesterol
1259.38mg
Sodium
6g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
Notes
Thai basil is available from Asian food shops and selected supermarkets. Substitute regular basil.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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