Preparation time is 12minutes
Cook time is 18minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 24 large green prawns
- 400milliliter can coconut cream
- 2tablespoons fish sauce
- 1/4 bunch fresh coriander, leaves picked (to serve)
- 200grams sugar snap peas, trimmed
- 1/2 cup mild thai red curry paste
- 2 limes, juiced (plus extra lime to serve)
- 3 cup jasmine rice, steamed (to serve)
- 4 roti bread, warmed (to serve)
- 1/4 cup peanut oil
- 1 cup fish stock
Nutrition per serving
3630kJ / 868Cal
3630 Kilojoules or 868 Calories
42% of daily energy intake*
Protein
14.6grams
Fat
34.8grams
Carbs
117grams
Sugars
12.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 8
Heat oil in a large deep sided frying pan over a high heat.
Step 2 of 8
Add the curry paste & cook stirring for 1 minute or until fragrant.
Step 3 of 8
Add the fish sauce & stir for another minute.
Step 4 of 8
Add coconut cream & stock, cook for 4-5 minutes or until thickened.
Step 5 of 8
Peel & de-vein the prawns, leaving the tails intact.
Step 6 of 8
Add the prawns & stir for 3-4 minutes or until prawns are cooked through.
Step 7 of 8
Add sugar snap peas & stir through the lime juice.
Step 8 of 8
Serve with extra lime, steamed rice, roti & coriander.
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