Thai Red Tiger Prawn Curry with Snow Peas and Baby Corn

Seafood
Asian
Low Calorie
Low Carb
Premium
Meat
Thai

A mildly spiced, flavourful curry that beautifully balances different tastes and textures, resulting in a curry that leaves its flavour lingering and leaves you wanting more!

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Nutrition Per Serving

Calories 620
Carbs 53g
Fat 43.3g
Fibre 8.2g
Protein 12.8g
Sugar 14g

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0.0 min
Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.
0.5 min
Finely chop the red onion, garlic, ginger and lemongrass.
4.5 min
Roughly chop the baby corn and julienne the capsicum.
7.0 min
Heat a little olive oil in a wok or large frying pan over high heat.
8.5 min
Add the red onion, garlic, ginger, lemongrass and lime leaves to the pan and fry until fragrant and the onion has softened.
10.0 min
Add the red curry paste and the correct amount of chicken stock to the pan, stir and mix the curry paste into the stock until fully dissolved and combined.
11.5 min
Add 2/3 of the coconut milk to the curry and stir until combined.
12.5 min
Add the baby corn, red capsicum and snowpeas and continue to cook until tender. Stir through the straw mushrooms and bamboo shoots and heat through.
15.0 min
Once the vegetables are tender add the tiger prawns to the curry and cook until they have turned fully opaque.
15.5 min
Half and juice the lime. Add the correct amount of lime juice to the curry. Stir through the remaining coconut milk.
16.5 min
Add the fish sauce and brown sugar and stir until combined.
17.5 min
Now the prawns are fully cooked, distribute the curry among serving bowls and enjoy!