Thai Red Prawn Curry

Ingredients

• Thai Red curry Paste (Mae Ploy)

  2 tbsp or 200g

• Coconut Milk

  1 ½ cup or 150g

• Water

  Tap, drinking

  ¼ cup 8 fl oz or 59g

• Prawns (cooked & peeled)

  Shell Fish

  400 grams or 400g

• Broccoli

  Raw

  1 cup chopped or 91g

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Sugarsnap Peas

  Vegetable

  100 grams or 100g

Directions

1. 1. Put the curry paste and half of of the coconut milk into a large non-stick frying pan or wok. 2. Cook over a medium heat for about 2 minutes until combined and then add the water and rest of the coconut milk and bring to a simmer. 3. Add the vegetables and simmer for a further 3 minutes. 4. Add the prawns and simmer for a further 3 minutes (making sure the prawns are fully cooked) before serving. Note: Serve with cauliflower rice for an Anytime meal or brown basmati rice for Post-Workout

Similar Foods

• Thai Red Curry with Butternut Squash and Chickpeas
• Easy Thai Shrimp Soup
• Thai Coconut Curry Soup
• Thai Curry Naan Pizza
• Thai Curried Butternut Squash Soup
• Thai Panang Curry with Chicken