20minutes
762Calories
44gProtein
1serving
Red curry is hotter than green and suits prawns, because both are quick. The paste from a jar, the coconut milk from a tin, the rest from the pan.
Ingredients
Forserving
- 180 gPrawns, peeled
- 120 mlCoconut milk
- 150 gPeppers
- 60 gRice, dry weight
- 10 gCanola oil (1 tbsp)
- Red curry paste, lime, fish sauce or salt, basil, chilli
How to make it
- Cook the rice. Cut the peppers into strips.
- Fry a tablespoon of curry paste in the oil for a minute, pour in the coconut milk, bring to the boil.
- Add the peppers and simmer for five minutes. Add the prawns for three minutes.
- Season with lime juice and fish sauce or salt, basil and chilli over the top, serve with rice.
One tip
For something milder use a teaspoon of paste instead of a tablespoon. Heat cannot be taken back out.
Nutrition per serving
| Calories | 762 |
|---|---|
| Protein | 44 g |
| Fat | 39 g |
| Carbs | 58 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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