1/2
2/2
100%
1
Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Glycemic Load
6
Low
Nutrition per serving
Calories422.3 kcal (21%)
Total Fat28.1 g (40%)
Carbs17.5 g (7%)
Sugars4.9 g (5%)
Protein29.9 g (60%)
Sodium747.2 mg (37%)
Fiber3.2 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 Tbspcoconut oil
or rapeseed
1red pepper
deseeded and cut into roughly 2cm chunks
4spring onions
trimmed and thickly sliced
20gfresh root ginger
peeled and finely grated
3 TbspThai red curry paste
or green
0.5 x 400mlcan coconut milk
100gmange tout
or sugar-snap peas, halved
1red chilli
finely sliced, or 1/2 tsp crushed dried chilli flakes, optional
200gcooked peeled prawns
large, thawed if frozen
Instructions
Step 1
Heat the oil in a large non-stick frying pan or wok over a medium-high heat and stir-fry the pepper for 2 minutes.
Step 2
Add the spring onions, ginger and curry paste and cook for 1 minute more, stirring.
Step 3
Pour the coconut milk into the pan and bring to a gentle simmer.
Step 4
Add the mange tout or sugar snap peas and chilli, if using.
Step 5
Return to a simmer and cook for 2 minutes, stirring regularly,
Step 6
Add the prawns and heat for 1-2 minutes, or until hot.
Step 7
Adding a splash of water if the sauce thickens too much.
Step 8
Serve with freshly cooked cauliflower rice (see page 242).
Notes
5 liked
0 disliked
Delicious
Easy
Go-to
Under 30 minutes
Fresh
