Curry Coconut Prawns

Stir-fry is the quickest way to get a nutritious meal on the table in minutes. This one is a spicy combination of prawns and bean sprouts.

The ingredient of Curry Coconut Prawns

• 1 tablespoon peanut oil
• 24 medium green prawns peeled leaving tails intact deveined
• 2 tablespoons mild curry paste
• 1 fresh red birdseye chilli finely chopped
• 1 bunch snake beans cut into 5cm lengths
• 200ml coconut milk
• 1 tablespoon fresh lime juice
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 4 green shallots ends trimmed thinly sliced diagonally
• 1 2 cup loosely packed coarsely chopped fresh coriander
• steamed jasmine rice to serve
• 30g 1 2 cup bean sprouts
• fresh coriander leaves to garnish

The Instruction of curry coconut prawns

• heat the oil in a wok over high heat until just smoking add prawns and stir fry for 5 minutes or until they curl and change colour add the curry paste and chilli and stir fry for 1 minute or until fragrant add the beans coconut milk lime juice fish sauce and sugar and stir fry for 5 minutes or until the beans are bright green and tender crisp
• remove from heat add shallots and coriander and toss to combine
• spoon the rice among serving bowls top with curry and sprinkle with bean sprouts and coriander serve immediately

Nutritions of Curry Coconut Prawns

calories: 298 511 calories
calories: 17 grams fat
calories: 9 grams saturated fat
calories: 8 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 27 grams protein
calories: 170 milligrams cholesterol
calories: 1289 84 milligrams sodium
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calories: nutritioninformation