No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (489g) Recipe makes 2 servings The following items or measurements are not included below: Thai red curry paste
Calories 618
Calories from Fat 222		(36%)
Amount Per Serving		%DV
	Total Fat 24.7g	38%
	Saturated Fat 19.3g	96%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 124mg		41%
Sodium 1055mg		43%
Potassium 1607mg		45%
Total Carbohydrate 70.0g		23%
	Dietary Fiber 23.9g	95%
	Sugars 12.8g
Protein 35.1g		70%
detailed view... how is this calculated?

Thai Prawn Curry

Recipe #21627 | 30 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Sackville
Mar 5, 2002

Thai Prawn Curry can be made in half an hour and in one dish — perfect for when you get home from work. You could also serve it over noodles instead of rice.

SERVES 2 -4 (change servings and units)

Ingredients

150 g French beans
125 g prawns
6 button mushrooms, sliced
1 red pepper, cut into slivers
1 tablespoon Thai fish sauce
2 tablespoons Thai red curry paste
200 ml chicken stock or vegetable stock
200 ml coconut milk
dried basil, coriander
1 lime, juiced
olive oil (for cooking)
basmati rice, cooked

Directions

1
Boil water in a saucepan and cook enough rice for 2 people.
2
Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
3
Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
4
Cook until the beans are tender.
5
Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
6
Serve over basmati rice, preferrably in a shallow bowl.