THE DAIRY KITCHEN
Aromatic Prawn Curry
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
15 MINS
Cooking
10 MINS
Evaporated Milk makes a healthier, dairy rich alternative to coconut milk in this delicious curry.
Ingredients
cooking oil spray1/4 cup red curry paste
1 brown or red onion, cut into wedges
750g whole medium green prawns, shelled, deveined and tails left intact
375ml can reduced fat evaporated milk
3 baby bok choy, cut into quarters, washed
1 small red capsicum, cut into strips
1/2 cup (50g) bean sprouts
cooked basmati rice, for serving
Handy Tips
For extra bite, add an extra tablespoon of red curry paste.
Recipe contains more than 350mg/100g sodium (salt).
Nutrition (per serve)
| Energy (kj) | 1410 |
| Sugars (g) | 13 |
| Protein (g) | 49 |
| Dietry Fibre (g) | 3 |
| Fat Total (g) | 9 |
| Sodium (mg) | 1355 |
| Saturated (g) | 2.2 |
| Calcium (mg) | 555 |
| Carbohydrates (g) | 14 |
| Iron (mg) | 3 |
Method
- Lightly spray a frypan with cooking oil spray. Add curry paste and onions and cook on medium heat until onions are tender. Add prawns and cook for 1 minute or until fragrant.
- Pour in evaporated milk, bok choy, capsicum and bean sprouts. Simmer until prawns are cooked through and vegetables are tender. Serve with basmati rice.
