Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 7.73 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2 cup rice, steamed (and warmed chapattis, to serve)
- 1 long red chilli, thinly sliced (to garnish)
- 1tablespoons fresh ginger, finely grated
- 1 brown onion, thinly sliced
- 150grams sugar snap peas, halved lengthways
- 150grams snow peas, halved diagonally
- 2tablespoons lime juice
- 1tablespoons tamarind concentrate
- 1/3 cup thai-style yellow curry paste
- 500grams frozen green prawns, peeled, deveined (or fresh green prawns)
- 1tablespoons olive oil
- 2 garlic cloves, crushed
- 400milliliter light coconut milk
Nutrition per serving
2850kJ / 682Cal
2850 Kilojoules or 682 Calories
33% of daily energy intake*
Protein
36.2grams
Fat
21.2grams
Carbs
86.5grams
Sugars
8.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat oil in a large saucepan over medium-high heat. Cook ginger, garlic and onion, stirring, for 3 minutes or until softened. Add curry paste and cook for 1 minute or until fragrant.
Step 2 of 3
Add coconut milk and prawns and bring to the boil. Simmer, stirring occasionally, for 5 minutes or until prawns are just cooked through. Stir in tamarind and peas. Cook for 1 minute or until peas are tender. Stir in lime juice.
Step 3 of 3
Serve curry with rice and chapattis. Top with chilli.
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