Quick and healthy, this Thai-style prawn stir-fry is sure to become a week night favourite.
Ingredients
- 1/4 cup (60ml) peanut oil
- 1/3 cup basic Thai red curry paste (see related recipe)
- 20 medium green prawns, peeled, deveined, tails intact
- 2 bunches snake beans, cut into 6cm pieces
- 2 tablespoons dried shrimp
- 1/3 cup (90g) grated palm sugar
- 1/4 cup (60ml) fish sauce
- 1/4 cup (60ml) lime juice
- 3/4 cup Thai basil leaves
- 1 bunch garlic chives, cut into 6cm pieces
- 3/4 cup coriander leaves
- Thai sticky rice*, to serve
Method
- Step 1Heat oil in a wok over high heat. Add curry paste and fry for 2 minutes or until fragrant. Add prawns, beans and dried shrimp and stir-fry for 4-6 minutes or until prawns are cooked and beans tender.
- Step 2Add sugar, fish sauce and lime juice to wok and cook for a further minute, then add remaining ingredients and toss to combine. Serve immediately with sticky rice.
- Low carb
- Low kilojoule
Nutrition
1567 kj
Energy
15g
Fat Total
3g
Saturated Fat
9g
Fibre
26g
Protein
142mg
Cholesterol
2026.81mg
Sodium
26g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
Notes
* Sticky rice, also known as glutinous rice, is the rice of choice in Northern Thailand.
- Author: Lisa Featherby
- Image credit: Andrew Lehmann
- Publication: Notebook:
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