Prawn Curry

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From one of our national supermarkets monthly magazines Jan/Feb' '17. If peeling and deveined yourself allow an extra 30 to 45 minutes prep time."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (401.6 g)
  • Calories 388.2
  • Total Fat - 14.8 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 196 mg
  • Sodium - 1781.5 mg
  • Total Carbohydrate - 37.7 g
  • Dietary Fiber - 4.6 g
  • Sugars - 13 g
  • Protein - 27.4 g
  • Calcium - 230 mg
  • Iron - 1.9 mg
  • Vitamin C - 14.8 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in a large frying pan or wok over medium heat and add onion and cook for 3 minutes or until softened and then stir in curry paste and sweet potato and cook for 1 minute or until fragrant.

Step 2

Add coconut milk, fish sauce, beans and bamboo shoots and simmer gently for 6 minutes or until potato is just tender.

Step 3

Add prawns and tomato and cook for 3 minutes or until prawns change colour.

Step 4

Remove from heat and garnish with coriander and serve with steamed rice.

Tips & Variations


No special items needed.

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