Prawn Curry
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #26064
May 13, 2017
"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
Ingredients
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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