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!

Nutrition Per Portion

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

Tiger Prawns
Red Onion
Ginger
Garlic
Lemongrass
Lime Leaves
Brown Sugar
Limes

1/2 lime juiced per person
Fish Sauce
Thai Red Curry Paste
Coconut Milk
Chicken Stock

50ml per person
Baby Corn
Snow Peas
Red Capsicum
Straw Mushrooms
Bamboo Shoots
Jasmine Rice

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!

Ingredients

Tiger Prawns

peeled

Red Onion

finely sliced

Ginger

finely chopped

Garlic

finely chopped

Lemongrass

finely sliced

Lime Leaves

Brown Sugar

Limes

juiced 1/2 lime juiced per person

Fish Sauce

Thai Red Curry Paste

Coconut Milk

Chicken Stock

combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50ml per person

Baby Corn

chopped

Snow Peas

Red Capsicum

julienne

Straw Mushrooms

Bamboo Shoots

Jasmine Rice
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