THAI PRAWN CURRY

Thai Prawn Curry image

Thai Prawn Curry can be made in half an hour and in one dish -- perfect for when you get home from work. You could also serve it over noodles instead of rice.

Provided by Sackville

Categories Rice

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

150 g French beans
125 g prawns
6 button mushrooms, sliced
1 red pepper, cut into slivers
1 tablespoon Thai fish sauce
2 tablespoons Thai red curry paste
200 ml chicken stock or 200 ml vegetable stock
200 ml coconut milk
dried basil, coriander
1 lime, juiced
olive oil (for cooking)
basmati rice, cooked

Steps:

Boil water in a saucepan and cook enough rice for 2 people.
Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
Cook until the beans are tender.
Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
Serve over basmati rice, preferrably in a shallow bowl.

Nutrition Facts : Calories 576.2, Fat 25.3, SaturatedFat 19.8, Cholesterol 81.8, Sodium 1236.6, Carbohydrate 63.5, Fiber 21.4, Sugar 5.6, Protein 29.4