Ingredients
- 2 teaspoons peanut oil
- 1 large brown onion, chopped
- 2 garlic cloves, crushed
- 2 tablespoons Thai red curry paste
- 400g butternut pumpkin, peeled, cut into 3cm pieces
- 1 tablespoon fish sauce
- 270ml can light coconut milk
- 1 long red chilli, deseeded, thinly sliced
- 800g medium green king prawns, peeled, deveined, tails intact
- 100g green beans, trimmed, cut into 4cm lengths
- steamed jasmine rice, to serve
Method
- Step 1Heat oil in a large saucepan or wok over medium-high heat. Cook onion and garlic for 3 to 4 minutes or until onion is softened. Add curry paste. Cook for 1 minute or until fragrant.
- Step 2Add pumpkin, fish sauce, coconut milk, half the chilli and 3/4 cup cold water. Simmer for 12 minutes or until pumpkin is just tender and sauce has thickened slightly.
- Step 3Add prawns and beans. Simmer for 3 to 5 minutes or until prawns are cooked through and beans tender. Top with remaining chilli. Serve with rice.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1442 kj
Energy
16g
Fat Total
9g
Saturated Fat
5g
Fibre
34g
Protein
203mg
Cholesterol
1371.08mg
Sodium
10g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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