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Curried Coconut Prawn Stir-Fry
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #28932
January 17, 2018
Categories: Dinner, Main Dish, Curries, Shellfish, Shrimp, Vegetables, Carrot, Asian, Quick Meals, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Spicy more
"From Recipes + June '17."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (284.3 g)
- Calories 286.5
- Total Fat - 15.6 g
- Saturated Fat - 7.1 g
- Cholesterol - 157.4 mg
- Sodium - 824.7 mg
- Total Carbohydrate - 16.7 g
- Dietary Fiber - 6.9 g
- Sugars - 5.1 g
- Protein - 21.9 g
- Calcium - 161.8 mg
- Iron - 3.7 mg
- Vitamin C - 47.3 mg
- Thiamin - 0.2 mg
Step 1
Heat a wok or large frying pan over high heat and add coconut, stir-fry for 1 minute or until toasted and transfer the coconut to a heatproof plate.
Step 2
Add oil to wok, swirl to coat surface and stir fry prawns, onion and ginger for 2 minutes or until prawns change colour and then add curry powder, mustard seeds, cumin, chilli and turmeric and stir-fry for 30 seconds or until fragrant and then add the carrot and peas and stir-fry for 2 minutes or until carrot is tender.
Step 3
Return coconut to wok, along with the cabbage, stir-fry for 1 minute or until cabbage wilts.
Step 4
Serve sprinkled with mint leaves, if using.
Tips & Variations
No special items needed.
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