Prawn Curry in a Hurry!
A great option for pre or post exercise as it is high in carbohydrates and protein with relatively low fat if you use reduced-fat coconut milk.
The herbs and spices in this dish contain natural anti-inflammatory properties that have been linked to the prevention of many age-related diseases.
This dish is suitable to serve with rice or noodles. You can always swap out the prawns for a different protein option, chicken or beef also works great!
- Large non-stick pan
- Medium size pot
- 300 g king prawns
- 1 red pepper (chopped)
- 8-10 mushrooms (chopped)
- 1 small white onion (chopped)
- 1 handful of mangetout
- 2 cloves of garlic (minced)
- 1 tbsp of fresh ginger (minced)
- 300 mls light coconut milk
- 1 tbsp curry powder
- 2 tsp turmeric
- 2 tsp cumin
- 2 tsp chilli flakes
- 125 g uncooked rice
- Cook the rice according to the package instructions.
- Heat a large pan over medium-high heat.
- Add a splash of oil and add the chopped onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
- Add the chopped red pepper and mushrooms and stir well.
- Add the curry powder, turmeric, cumin, and chilli flakes and stir until the vegetables are coated in the spice mix.
- Add the coconut milk and stir well.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes until the sauce has thickened.
- Add the king prawns and mangetout to the pan and cook for 5-7 minutes until the prawns are cooked through.
- Serve the curry over the cooked rice.