Simple Prawn Red Thai Curry
This red Thai Prawn Curry is a so easy to make. The fragrant sauce is made with red curry paste, coconut milk and peppers, topped with the protein packed prawns.
Servings: 5
Calories: 405kcal
Cost: £2.10
Ingredients
- 3 mixed peppers, thinly sliced (£0.92)
- 3 cloves of garlic, thinly sliced (£0.69/3)=(£0.23)
- ½ jar red thai curry paste (£1.30/2)=(£0.65)
- 400 ml low fat coconut milk (£0.95)
- 300 g egg noodles (£1.50)
- 160 g mange tout (£1.00)
- 325 g large cooked prawns, frozen (£4.35)
- Bunch of fresh coriander £0.50
- 50 g spring onion (£0.40)
- 1 red chilli, sliced (optional for garnish)
CUPBOARD ESSENTIALS
- 1 tbsp coconut oil
- 1 tbsp tomato puree
- 900 ml fish stock
- 1 tsp chilli flakes
- Salt
Instructions
- Start by adding the sliced peppers into a deep non-stick frying pan with 1 tbsp coconut oil. Season with salt and fry for around 5 minutes.
- Next, add the chilli flakes, garlic, red thai paste, finely chopped coriander stalks and tomato puree into the pan. Fry for 3 minutes until fragrant.
- Add the coconut milk, fish stock, mange tout and noodles. Cover with a lid and simmer for 6 minutes.
- After this time, remove the lid and stir everything in the pan. Pour the prawns into the pan and cover with a lid, cooking for another two minutes
- Serve a portion of the prawn thai curry with a sprinkle of fresh coriander, spring onions and optional chilli flakes/or optional sliced red chilli to serve.
Notes
- Prep all the ingredients beforehand for a smooth cooking process. Chop your vegetables, and have all the spices and sauces measured out and ready to use.
- Adjust the amount of Thai curry paste according to desired spice level.
- Sauté curry paste with vegetables for a few minutes to intensify the flavors.
Nutrition
Calories: 405kcal | Carbohydrates: 48g | Protein: 20g | Fat: 13g