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Red Thai Prawn & Vegetable Curry by
Serves:  4
 
Ingredients: Red Thai Prawn & Vegetable Curry
2 heaped tsp thai red curry paste
1/2pt hot chicken stock
1/4pt reduced fat coconut milk
1 medium onion, cut into bite-size pieces
1 red pepper & 1 green pepper, deseeded & cut into bite sized pieces
2 large carrots, cut into matchsticks
1 medium tomato, chopped
1/2 head of chinese leaf, shredded
300g pack frozen cooked & peeled prawns, defrosted & drained
1 tbsp lime juice
1 tbsp thai fish sauce
A small handful of fresh coriander chopped
 
Method:
Place the curry paste in a wok or large deep frying pan & gradually whisk in the stock & coconut milk until well combined bring to the boil & then reduce to a simmer for 2 mins.

Add the onion, peppers, carrots & tomato & cover.
Simmer rapidly for 5 minutes. Add the chinese leaf, cover & cook for 2 mins. The veg should be tender but retain some bite.

Add the prawns & stir in for 1-2 mins until they are heated through. Stir in the lime juice & fish sauce & serve, garnished with the coriander.
 
Tip:
2 1/2 syns on extra easy

Recipe by Slimming World
 
Prep Time: 10 mins
Cook Time: 20 mins
 
 
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