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Plated meal

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

    605

  • Carbs

    49.1g

  • Fat

    43.3g

  • Fibre

    8.2g

  • Protein

    12.8g

  • Sugar

    10.1g

  • 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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