Prep 25 mins
Cook 10 mins
Found this recipe on the Stuff.co.nz web site. Sounds tasty and being low calorie is a bonus
- 1 tablespoon red curry paste
- 1 1⁄4 cups evaporated milk, light coconut flavoured
- 1 bunch asparagus, trimmed and cut into chunks
- 200 g green beans, trimmed and halved
- 1 large zucchini, thinly sliced
- 50 g baby corn, halved
- 400 g prawns, raw, medium, peeled and deveined, tails left on
- 1 teaspoon fish sauce
- 1⁄2 cup Thai basil
- Heat the curry paste in a medium-sized saucepan on medium heat for 30 seconds until fragrant.
- Stir in the evaporated milk. Add the asparagus, beans, zucchini and corn. Gently simmer, without boiling, for 5 minutes until just tender. Remove the vegetables from the pan with a slotted spoon and set aside. Cover to keep warm.
- Add the prawns and fish sauce to the saucepan. Gently simmer, without boiling, for about 4 minutes, until the prawns are pink and opaque. Return the vegetables to the pan along with half the basil and cook until hot.
- Serve scattered with the remaining basil leaves.
- NB: You can also leave the heads on the prawns if desired. Some consider them the most flavoursome part.
- Do not bring the curry to the boil or it may split.
- Use ordinary basil if you can't find any Thai basil.
- You can use 200g thinly sliced chicken breast fillet instead of the prawns (391 calories per serve).