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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Found this recipe on the Stuff.co.nz web site. Sounds tasty and being low calorie is a bonus Ingredients:
1 tablespoon red curry paste |
1 1/4 cups evaporated milk, light coconut flavoured |
1 bunch asparagus, trimmed and cut into chunks |
200 g green beans, trimmed and halved |
1 large zucchini, thinly sliced |
50 g baby corn, halved |
400 g prawns, raw, medium, peeled and deveined, tails left on |
1 teaspoon fish sauce |
1/2 cup thai basil |
Directions:
1. Heat the curry paste in a medium-sized saucepan on medium heat for 30 seconds until fragrant.
2. Stir in the evaporated milk. Add the asparagus, beans, zucchini and corn. Gently simmer, without boiling, for 5 minutes until just tender. Remove the vegetables from the pan with a slotted spoon and set aside. Cover to keep warm.
3. Add the prawns and fish sauce to the saucepan. Gently simmer, without boiling, for about 4 minutes, until the prawns are pink and opaque. Return the vegetables to the pan along with half the basil and cook until hot.
4. Serve scattered with the remaining basil leaves.
5. NB: You can also leave the heads on the prawns if desired. Some consider them the most flavoursome part.
6. Do not bring the curry to the boil or it may split.
7. Use ordinary basil if you can't find any Thai basil.
8. You can use 200g thinly sliced chicken breast fillet instead of the prawns (391 calories per serve).
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