Thai Spicy Prawn Curry
A lighter take on creamy Thai Curry - we're using reduced-fat coconut milk and light, healthy prawns. You'll never taste the difference, this is simply sensational and authentic!
- 2.5cm/1 in piece fresh root ginger (peeled)
- 1 stalk lemon grass (chopped)
- 2 cloves garlic (crushed)
- 2 spring onions (chopped)
- ½ tsp ground cumin
- ½ tsp coriander seeds
- Small bunch fresh coriander
- 1 lime (zest and juice)
- Freshly ground black pepper
- 200ml reduced-fat coconut milk
- 1 tsp nam pla (Thai fish sauce)
- 115g fine green beans (trimmed and halved)
- 2 kaffir lime leaves
- 225 g tiger prawns (peeled (fresh or cooked))
- Fresh basil leaves (to garnish)
- Put the ginger, lemon grass, garlic, spring onions, cumin, coriander seeds and leaves, lime zest and juice and plenty of black pepper in a blender or food processor and whizz to a paste.
- If it seems too thick, you can add some more lime juice.
- Put the coconut milk, nam pla, green beans and curry paste in a saucepan and simmer for about 10 minutes.
- Add the prawns and continue simmering for 2-3 minutes, until they are thoroughly heated. If using raw tiger prawns, they will turn pink when cooked.
- Serve the curry immediately, garnished with fresh basil.
Thai fragrant rice is a good accompaniment to this dish but you will need to add 100 calories, 4 Checks, 0.5g fat for each 75g/2½ oz portion of boiled rice. TOP TIP: Create a vegetarian version by omitting the prawns and adding sliced green pepper, spring onion and asparagus with the beans. You will 115 cals, 5 Checks and 11g fat per serving.