I love this recipe as it requires minimum shopping with maximum taste, and if Indian’s not your thing make this Thai prawn curry with a simple switch
Prep: 5 mins Cook: 10 mins Ready in 15 minutes if using fresh prawns
Servings: Serves 2
- 2 tbsp curry paste (we used Patak’s Original Balti curry paste)
- 1 onion, finely sliced
- 200g large raw or cooked prawns, defrosted if frozen
- 400g can chopped tomatoes with garlic
- large bunch coriander, leaves and stalks chopped
Tip: Buying prawns
Look out for prawns labelled ‘North Atlantic’, as they’ve undergone a much shorter journey than farmed prawns from the tropics. North Atlantic prawns also have a delicious, sweet flavour.
- Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion.
- Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer.
- Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.
Nutrition per serving
If you prefer a Thai curry then use this tip to adapt the recipe…
Tip: Fragrant coconut curry
Sizzle a couple of tbsp Thai green curry paste in a wok or frying pan for a few moments, then add the prawns and a 400g can reduced-fat coconut milk instead of the tomatoes. Bring to a simmer, then cook until the prawns are cooked through. Add the coriander just before serving.
Simple and low fat, low calorie yummy dish that can be made for lunch or dinner as part of your Mummy Shape School 6 Week Shake Plan. Check out our plans and products here.