Jungle Curry with Prawns and Bamboo Shoots
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Ingredients
- 400 g raw king prawns, peeled and deveined
- 3 tbsp thai red curry paste
- 300 ml chicken or vegetable stock
- 150 g bamboo shoots, drained
- 100 g fine green beans, trimmed
- 3 kaffir lime leaves
- 2 tbsp fish sauce
- 15 g fresh thai basil leaves
- 2 fresh green chillies
Nutrition (per serving)
- Calories
- 117 kcal
- Protein
- 19.4 g
- Carbohydrate
- 4.3 g
- of which sugars
- 2.3 g
- Fat
- 1.7 g
- of which saturates
- 0.4 g
- Fibre
- 1.8 g
- Salt
- 3.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the thai red curry paste in a little oil in a wok for 2 minutes until fragrant.
- 2
Pour in the stock and kaffir lime leaves and bring to a simmer.
- 3
Add the bamboo shoots and green beans and cook for 5 minutes until the beans are just tender.
- 4
Add the king prawns and simmer for 3 to 4 minutes until they turn pink and opaque all the way through.
- 5
Season with the fish sauce.
- 6
Stir in the thai basil leaves and sliced green chillies and serve immediately with jasmine rice.
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