Prawn Thai Curry
Adding coconut milk to this dish gives a boost of medium chain triglycerides to aid burning off stored fat deposits. It's a delightfully creamy, lightly spiced curry and you can use the base for any protein source that you might have on hand. Turmeric has amazing antioxidant and anti-inflammatory properties to heal and soothe.
Ingredients
- 400 g Prawns
- 1 Red pepper
- 200 g Coconut milk
- 1 tbsp grapeseed oil
- 0.5 tsp Turmeric powder
- 0.5 tsp Coriander powder
- 0.5 tsp Chili powder
- 100 g Green beans Boiled
Instructions
- Lightly fry onions and peppers in the grapeseed oil, until softened. Add in the green beans, warming through, then remove from the pan.
- Fry the prawns and garlic with the spices until they are almost cooked. Then add your vegetables back to the pan along with the coconut milk. Heat until warmed through, adjusting the seasoning as desired, then eat immediately.
Nutrition
Nutrition Facts
Prawn Thai Curry
Amount per Serving
Calories
300
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
1
g
Cholesterol
322
mg
107
%
Sodium
252
mg
11
%
Potassium
788
mg
23
%
Carbohydrates
11
g
4
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
42
g
84
%
Vitamin A
2356
IU
47
%
Vitamin C
82
mg
99
%
Calcium
198
mg
20
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
