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Main course · Thai

Goong Pad Nam Prik Pao (Stir-Fried Prawns with Chilli Jam)

15 min Serves 4 ~174 kcal/serving ~£8.80 (£2.20/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 400 g raw tiger prawns, peeled
  • 2 tbsp thai red curry paste
  • 3 garlic cloves
  • 1 onion, sliced
  • 1 tbsp fish sauce
  • 1 tsp palm sugar
  • 2 spring onions, sliced
  • 2 tbsp vegetable oil

Nutrition (per serving)

Calories
174 kcal
Protein
18.2 g
Carbohydrate
6.5 g
of which sugars
4.1 g
Fat
8 g
of which saturates
0.9 g
Fibre
1 g
Salt
1.80 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Crush the garlic.

  2. 2

    Heat the vegetable oil in a wok over a high heat and fry the garlic, onion and curry paste for 2 minutes until fragrant.

  3. 3

    Add the prawns and stir-fry for 3 to 4 minutes until they turn pink and opaque all the way through.

  4. 4

    Season with the fish sauce and palm sugar.

  5. 5

    Scatter with spring onions and serve with jasmine rice.

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