Thai red prawn and vegetable curry with reduced fat coconut milk
A bright red Thai curry with prawns and plenty of vegetables, made lighter with reduced fat coconut milk.
- Time25 min
- LevelEasy
- Costabout £2.35 a head
Ingredients
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Method
- 1
Cook the rice following the packet.
- 2
Heat the oil in a pan and fry the curry paste for 1 minute.
- 3
Pour in the coconut milk and 100 ml water. Simmer for 5 minutes.
5 min - 4
Add the pepper and baby corn and cook for 5 minutes.
5 min - 5
Add the prawns and mangetout and cook for 3 minutes until the prawns are pink.
3 min - 6
Stir in the gluten free fish sauce and lime juice, scatter the coriander and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.