Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons Valcom Thai Red Curry Paste
- 400milliliter can coconut milk
- 1/4 small fresh pineapple, peeled, cored, roughly chopped
- 600grams large green banana prawns, peeled, deveined, tails intact
- 150grams green beans, trimmed
- 450grams microwave jasmine rice
- 1tablespoons palm sugar, grated
- 1tablespoons fish sauce
- 1/4 bunch coriander, leaves picked
- 1 lime, cut into wedges
Nutrition per serving
2020kJ / 482Cal
2020 Kilojoules or 482 Calories
23% of daily energy intake*
Protein
5.6grams
Fat
10.4grams
Carbs
49.2grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Allow yourself to be transported to Thailand this Lunar New Year with this super delicious Thai prawn and pineapple red curry. It's on the table in 40 minutes.
Method
Step 1 of 3
Heat a wok or large frying pan over high heat. Add curry paste and cook for 1 minute or until fragrant.
Step 2 of 3
Add coconut milk and cup water. Bring to the boil. Reduce heat to medium and simmer, for 5 minutes or until sauce has slightly thickened. Add pineapple and simmer for 5 minutes. Add prawns and beans. Simmer for a further 4 minutes or until just cooked through.
Step 3 of 3
Heat rice according to packet instructions. Stir sugar and fish sauce into the curry. Top with coriander. Serve with rice and lime wedges.
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