THAI GREEN PRAWN CURRY
Whip up this Asian style prawn dish in just 15 minutes with coconut milk and sugar snap peas - serve over noodles or jasmine rice
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
- Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.
Nutrition Facts : Calories 580 calories, Fat 49 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium
MUMMY PING'S SAMBAL PRAWNS & GREEN BEANS
This curry is traditionally very hot - halve or even quarter the amount of dried chillies and serve with plenty of rice for a less fiery dish
Provided by Ping Coombes
Categories Main course
Time 45m
Number Of Ingredients 12
Steps:
- First, make the spice paste. Soak the dried chillies in hot water for 20 mins until soft. Drain, then mix the chillies with the rest of the spice paste ingredients in a processor or blender to make an even, fine-textured paste.
- Put a large pan of water on to boil, then drop in the green beans and cook for 3 mins. Lift the beans from the water, cool under cold running water, then drain. Using the same pan of water, cook the prawns for 1-2 mins, until they have just turned pink, then run these under cold water too.
- Heat the oil a large wok or frying pan and fry the spice paste over a medium heat for 8-10 mins. Stir in the tamarind paste, chicken stock powder and sugar, and cook for 2 mins. Add the prawns, green beans and 4 tbsp water, and cook for 4-5 mins more until the prawns are completely cooked through and the beans are just tender. Serve immediately with the Pandan steamed rice (see 'Goes well with').
Nutrition Facts : Calories 521 calories, Fat 37 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
SHRIMP AND GREEN BEAN CURRY
I have grown to really be fond of southeast Asian curries. This one is really good. Serve this over long-grain white rice.
Provided by JackieOhNo
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a wok or large skillet, heat 1 T. of the oil over medium-high heat for 1 minute, until hot. Add shrimp and half the garlic; cook and stir 3-5 minutes or until shrimp are pink. Transfer to a platter; set aside.
- Add remaining 1 T. oil to wok; heat 1 minute or until hot. Add green beans and remaining garlic; cook and stir 3-5 minutes or until beans are crisp-tender.
- Add coconut milk, lime juice, soy sauce and curry paste; stir until curry paste dissolves. Reduce heat to medium; add mushrooms and shrimp. Cook 2-4 minutes or until heated through. Spoon over cooked rice, if desired, and serve.
Nutrition Facts : Calories 555.2, Fat 25.1, SaturatedFat 16.6, Cholesterol 143.2, Sodium 1346, Carbohydrate 64.2, Fiber 4.5, Sugar 53.5, Protein 22.4
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