Creamy Thai Green Prawn Curry
Ingredients
- 500 g raw king prawns, peeled
- 3 tbsp gluten-free Thai green curry paste
- 400 ml coconut milk
- 1 courgette, sliced into half-moons
- 80 g baby spinach
- 2 tbsp gluten-free fish sauce
- 1 lime
- 1 tbsp coconut oil
- 300 g jasmine rice
Nutrition (per serving)
- Calories
- 623 kcal
- Protein
- 30.5 g
- Carbohydrate
- 65.5 g
- of which sugars
- 4.6 g
- Fat
- 25.4 g
- of which saturates
- 20.8 g
- Fibre
- 3.7 g
- Salt
- 3.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to packet instructions and keep warm.
- 2
Melt the coconut oil in a large saucepan over a medium heat, add the green curry paste and fry for 1–2 minutes until fragrant.
- 3
Pour in the coconut milk, stir well and bring to a gentle simmer.
- 4
Add the courgette and cook for 4 minutes until just tender.
- 5
Add the prawns and fish sauce and simmer for 3–4 minutes until the prawns are pink and cooked through.
- 6
Stir in the spinach until wilted, squeeze over the lime juice and serve with jasmine rice.
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