Vietnamese prawn curry

5.2 diet

SERVES 2 PREP 5 MINS COOK 11 MINS

Fragrantly spiced and warming. This recipe blends the flavours of Asia for the ideal lunch on-the-go or speedy supper. Packed with flavour and just a hint of a chilli kick this moreish recipe is bound to be a crowd pleaser.

What you need:

✱ Light sunflower oil spray
✱ 1 onion, thinly sliced
✱ 2 lemongrass sticks, trimmed 
and chopped
✱ ½ green chilli and ½ red chilli, sliced
✱ 1-2tbsp medium curry powder
✱ 200ml semi-skimmed milk
✱ 2tbsp fish sauce
✱ 300g raw peeled prawns
✱ 150g pak choi, leaves separated

What you need to do:

1 Spritz some spray oil into a frying pan, add the onion, lemongrass and half the chillies and cook for 5 mins 
to soften, adding a little water if 
the mixture gets too dry. Stir in the curry powder and cook for 1 min.
2 Add the milk, fish sauce and prawns and simmer for 3-4 mins. Add the pak choi and simmer for a further 1-2 mins. Scatter a few chilli slices over the top, to serve.

Why not try the recipe out for dinner tonight? It will take just minutes to prepare, meaning it’s the perfect meal to whip up after a long day at work.

Per serving: 215 cals, 4g fat (2g saturated), 12g carbohydrates