Nutrition balance score
Unbalanced
Glycemic Index
31
Low
Glycemic Load
6
Low
Nutrition per serving
Calories427.1 kcal (21%)
Total Fat29.7 g (42%)
Carbs18.2 g (7%)
Sugars4.9 g (5%)
Protein24 g (48%)
Sodium1071.2 mg (54%)
Fiber3.2 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
![1 tbsp coconut or rapeseed oil](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1572901849/custom_upload/5afcaa4f997dad7c80da03dc2ec53001.jpg)
1 Tbspcoconut oil
or rapeseed
![1 red pepper, deseeded and cut into roughly 2cm chunks](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764628/graph/fooddb/5da118d0507bdd685df53a9917cc334b.jpg)
1red pepper
deseeded and cut into roughly 2cm chunks
![4 spring onions, trimmed and thickly sliced](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1584100919/custom_upload/b3d4520f334be58343d5bec54e6c6bbd.jpg)
4spring onions
trimmed and thickly sliced
![20g fresh root ginger, peeled and finely grated](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764881/graph/fooddb/7c03d5b5acf9700e9d9417a76f340a0e.jpg)
20gfresh root ginger
peeled and finely grated
![3 tbsp Thai red or green curry paste](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1552312216/custom_upload/c7682c3a1f092deee9e983b70a8632d5.jpg)
3 TbspThai red curry paste
or green
![1/2 x 400ml can coconut milk](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1567629215/custom_upload/8c4e7801cb02b23f16de6c65c3102bf8.jpg)
0.5 x 400mlcan coconut milk
![100g mange tout or sugar-snap peas, halved](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1570185280/custom_upload/774e015f0858243bc316ffac4dbdf3a6.jpg)
100gmange tout
or sugar-snap peas, halved
![1 red chilli, finely sliced, or 1/2 tsp crushed dried chilli flakes (optional)](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764656/graph/fooddb/0f1599259c86fb141293b4f9426e50c7.jpg)
1red chilli
finely sliced, optional
![200g large cooked peeled prawns, thawed if frozen](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1568110440/custom_upload/b316b2e1c8873118c65fc109cefcceda.jpg)
200gpeeled prawns
large, cooked, 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