PRAWN CHILLI RECIPE RECIPES

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PRAWN LAKSA CURRY BOWL RECIPE | BBC GOOD FOOD



Prawn laksa curry bowl recipe | BBC Good Food image

Real fast food: a delicious and warming seafood one-pot, that takes just 15 minutes to make

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 10

1 tbsp olive oil
1 red chilli, finely sliced
2½ tbsp Thai red curry paste
1 vegetable stock cube
400ml can reduced fat coconut milk
2 tsp fish sauce
100g rice noodles
2 limes, juice of 1, the other halved
150g cooked king prawns
½ small pack coriander, roughly chopped

Steps:

  • Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.
  • Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
  • Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.

Nutrition Facts : Calories 520 calories, FatContent 26 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 19 grams protein, SodiumContent 3.6 milligram of sodium

THAI GREEN PRAWN CURRY RECIPE | DELICIOUS. MAGAZINE



Thai green prawn curry recipe | delicious. magazine image

Chill after a long week with a bowl of something spicy and make our 30-minute Thai green prawn curry. Looking for something even quicker? This red prawn curry, served with coconut rice, is ready in 20 minutes.

Provided by delicious. magazine

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield Serves 4

Number Of Ingredients 13

Oil for frying
 
2 onions, finely sliced

3 tbsp Thai green curry paste

1 red chilli, sliced

20g fresh ginger, grated
1 head broccoli, cut into florets
400ml tin light coconut milk

2 pak choi, sliced
300g sustainable peeled raw king prawns (defrosted if frozen)
1½ tbsp fish sauce

Grated zest and juice 1 lime, plus wedges or halves to serve
Bunch fresh coriander, chopped
Steamed rice to serve

Steps:

  • Heat a glug of oil in a large deep frying pan or wok over a medium heat and fry the onions for 5 minutes until starting to soften. Stir in the curry paste, chilli and ginger, then stir-fry for 2-3 minutes. Add the broccoli for another 3-4 minutes.
  • Pour in the coconut milk and bring to a gentle simmer. Add the pak choi, prawns, fish sauce, lime zest and juice, then gently cook for 5 minutes. Stir in most of the coriander, then serve with steamed rice, the rest of the coriander and lime wedges.

Nutrition Facts : Calories 275kcals, FatContent 16.6g (6.9g saturated), ProteinContent 18.6g, CarbohydrateContent u202810.2g (6.9g sugars), FiberContent 5.2g

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