Dinner Friday 27 July - Thai Style Prawn Curry

Thai Style Prawn Curry
1 teaspoon sunflower oil
2 shallots, chopped
3 garlic, crushed
2 green chillies, sliced
1 thumb galangal, peeled & grated
4-5 kaffir lime leaves, slivered
1 stalk lemon grass, tied in a knot and pounded with a hammer
30g coconut cream (block)
1 pint fish stock
1 tablespoon Thai fish sauce
1 teaspoon sugar
170g raw prawns
70g baby corn
50g sugar snap peas
50g (dry weight) brown basmati rice, cooked
small handful fresh coriander leaves

Add the sunflower oil to a pan. Saute the shallots, garlic, chillies, grated galangal, lime leaves and lemon grass in the oil until the shallots are softened but not coloured.

Add the coconut cream, fish stock and sugar and simmer for about 15 minutes.

Add the raw prawns, baby corn & sugar snaps ad simmer for 4-5 minutes, until the prawns are cooked and the veggies are tender but crisp.

Stir in the coriander leaves and serve over the cooked rice.

Nutrition Data
Calories (kcal) 669.1
Carbohydrate (g) 61.5
Protein (g) 39.7
Fat (g) 30.1
Fibre (g) 7.7