With a long coastline and hundreds of tropical islands, it’s no surprise that seafood is a big part of Thailand’s cuisine.
This simple puts chunky prawns with courgettes and coconut milk to create a curry with an unforgettable flavour. This Slimming World chiang mai prawn and courgette curry combines loads of rich, indulgent flavours while still keeping the calories down so it’s perfect if you’re trying to be good. The spice paste for the base is so simple to make, too. You can make it in bulk and freeze it to help make dinners midweek super speedy.
- For the Slimming World prawn curry
- Low-calorie cooking spray
- ¼ tsp sweetener
- 100g tamarind paste
- 1 tbsp Thai fish sauce (nam pla)
- Grated zest and juice of 1 lime
- 100ml reduced-fat coconut milk
- 500ml boiling vegetable or chicken stock
- 700g peeled raw king or tiger prawns, with or without tails
- 3 courgettes, cut into batons
- For the Chiang Mai curry paste
- 2 long red chillies, deseeded
- 2cm piece fresh root ginger, peeled and grated
- 2 shallots, roughly chopped
- 1 tsp turmeric
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp star anise, ground
- ¼ tsp ground cloves
- 4 garlic cloves, crushed
- 6 lemon grass stalks, outer leaves discarded
- 1 tbsp medium curry powder
- 200ml boiling chicken or vegetable stock
- Small pack fresh coriander, plus a few sprigs reserved to garnish
- Rice or noodles, to serve
First put all the ingredients for the Chiang Mai curry paste in a food processor or blender and blitz until fairly smooth. Spray a large non-stick saucepan with low-calorie cooking spray and place over a medium heat. Add the curry paste and stir-fry for 4-5 minutes or until fragrant. Stir in the sweetener, tamarind, fish sauce, lime zest and juice, coconut milk and stock and simmer for 10-15 minutes or until slightly thickened.
Add the prawns and courgettes and cook for 5 minutes or until the prawns go pink and the courgettes are tender. Garnish with the coriander sprigs and serve hot with rice or your favourite noodles.