Thai Curry with Prawns

Nadia Rodman, Curves Director of Nutrition
Cook time 30 minutes
Servings 4


2 cups cooked brown rice
2 large limes
1 tbsp rice bran oil
1 cup chopped shallots
2 large bell peppers diced
1 ½ tbsp fresh ginger, minced
2 ½ tspn Thai red curry paste
400 ml can Lite Coconut Milk
1 tbsp fish sauce
450 g raw, deveined prawns
1/4 cup chopped coriander  

Thai Curry with Prawns


Cook brown rice according to package directions.

Grate 2 tsp lime peel and squeeze 2 tbsp juice from the limes.

Heat oil in a large saucepan over medium high heat.

Add shallots, bell pepper and ginger for 5 minutes.

Stir in curry paste until it is incorporated. Stir in coconut milk, fish sauce, lime peel and juice and simmer for 5 minutes, stirring occasionally.

Sprinkle prawns with salt and pepper and add them to the curry sauce.

Return sauce to simmer until prawns are cooked through.

Sprinkle coriander on top and serve with ½ cup cooked brown rice.


Nutrition as listed:
373 Calories, 13 g fat, 6 g saturated fat, 411 mg sodium, 38 g carbohydrate, 3 g fiber, 28 g protein