For a flavoursome prawn curry, look no further than our tasty Thai offering. Our 20 minute King prawn red curry is a real treat and comes in at under 300 cals per portion.

 

SERVES 4

PREP 10 MINS

COOK 10 MINS

 

3tbsp sunflower oil

3 garlic cloves, peeled and sliced

5cm fresh ginger, sliced

2tsp paprika

½ tsp each chilli powder and Chinese five spice powder

5 spring onions, chopped

2 lemongrass stalks, slit lengthways and bashed

1 red pepper, deseeded and sliced

½-1 red chilli, deseeded and sliced

1tbsp tomato ketchup

450g raw king prawn tails

3-4 kaffir lime leaves (or zest of 1 lime)

165ml can coconut milk

100g bean sprouts

1tbsp Thai fish sauce

Handful Thai basil leaves

Thai sticky rice and lime halves, to serve

 

1. Heat the oil in a wok and fry the garlic, ginger, ground spices and spring onions for just a minute

2. Add the lemongrass, red pepper, chilli, ketchup and prawns. Stir-fry for a few mins.

3. Add the kaffir lime leaves or zest and the coconut milk and lower the heat to a simmer for 5 mins.

4. Add the bean sprouts and simmer for 1-2 mins. Take out the lemongrass. Splash in the fish sauce. Scatter with basil leaves and serve with the lime halves and rice.

 

Per serving: 261 calories, 16g fat (7g saturated), 7g carbs