Yellow prawn curry

This filling high-fibre, low-calorie Thai-style prawn yellow curry will hit the spot. It's gluten and dairy free and ready in just 20 minutes.

Serves: 4

Time to make: 20 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

¼ cup gluten-free Thai yellow curry paste
1 carrot, thinly sliced
165ml can reduced-fat coconut milk
300g peeled green prawns
300g green veg stir-fry mix
150g sugar snap peas, trimmed
450g packet microwave brown rice
2 limes
¹⁄³ cup fresh Thai basil leaves, to serve

Instructions

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1 Heat a large deep-frying pan over medium heat. Add paste and carrot and cook, stirring, for 2 minutes or until fragrant. Add coconut milk and 1½ cups water and bring to the boil. Reduce heat to medium and simmer for 3 minutes or until carrots have softened. Add prawns, stir-fry mix and sugar snaps and cook for 3–4 minutes or until prawns are just cooked through and vegetables are tender.

2 Meanwhile, cook brown rice according to packet instructions.

3 Cut one lime into wedges and remaining lime in half. Squeeze halved lime over curry to release juices. Stir to combine. Divide rice and curry among four serving bowls. Scatter over Thai basil and serve curry with lime wedges on the side.

HFG tip

For a creamier curry, replace the water with reduced-fat milk. You can use any prepared stir-fry veggie mix for this.

Nutrition Info (per serve)

Calories 367 cal

Kilojoules 1535 kJ

Protein 23.1 g

Total fat 7.9 g

Saturated fat 3.4 g

Carbohydrates 45.4 g

Sugar 7.3 g

Dietary fibre 8.7 g

Sodium 922 mg

Calcium 178 mg

Iron 3.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.