Coconut prawns
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Juicy prawns and super-sweet coconut milk make turn this quick-to-prepare dish into a meal to savour
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Cooking time: 15 mins
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Serves: 4
Ingredients
Take care not to shake the coconut milk tin before opening: this will ensure you get the thickest milk possible.
- 400ml tin coconut milk
- 2tbsp Thai red curry paste
- 140g (5oz) fine green beans
- 1 red and 1 yellow pepper, sliced
- 400g (14oz) raw tiger prawns
- 250g noodles
- Handful fresh parsley, to serve
Method
- Open the can of coconut milk carefully, then heat a spoonful of the thickest milk in a large saucepan until it bubbles. Add the curry paste and cook for 1 min.
- Pour in the rest of the coconut milk and heat through until almost boiling but don't let it boil or the milk will separate. Simmer for 5 mins.
- Add the green beans and simmer for 3 mins, then drop in the peppers and prawns and cook for a further 3 mins.
- Cook the noodles according to the packet instructions. Serve in bowls with the prawns spooned on top. Garnish with parsley.
Nutritional information per portion
- Calories 272(kcal)
- Fat 16.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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