@theimperfectnutritionist: 20 Minute Thai Coconut Prawn Curry 🦐🥥 Juicy king prawns in a rich Thai red coconut curry with ginger, garlic, vegetables and edamame. Served over warm brown rice, finished with lime, roasted peanuts and chilli oil. Protein: 52 g | Fibre: 11 g | Plant points: 11 INGREDIENTS (serves 2) • 400 g / 14 oz raw peeled king prawns • 1 tsp extra virgin olive oil • 2 spring onions, sliced, whites and greens separated • 1 to 1 1/2 tbsp Thai red curry paste • 1 garlic clove, finely grated • 2 tsp fresh ginger, grated • 250 ml / 8 1/2 fl oz full fat coconut milk • 50 ml / 1 3/4 fl oz vegetable or chicken stock • 2 tsp fish sauce • 1 tsp reduced salt soy sauce • 1 tsp runny honey • 1 red pepper, about 150 g / 5 oz, thinly sliced • 1 carrot, about 100 g / 3 1/2 oz, cut into fine matchsticks • 1 small courgette, about 180 g / 6 oz, cut into ribbons • 150 g / 5 1/4 oz frozen shelled edamame • 1 tbsp fresh lime juice To serve • 250 g / 9 oz ready cooked brown rice • 25 g / 1 oz roasted peanuts, chopped • Fresh coriander • Lime wedges • Crispy chilli oil, to drizzle METHOD 1) Heat the rice following packet instructions and keep warm. 2) Heat olive oil in a wide frying pan over medium heat. Add spring onion whites and curry paste, cook for 1 minute until fragrant, then add garlic and ginger for 20 seconds. 3) Pour in coconut milk and stock, then stir through fish sauce, soy sauce and honey. Simmer gently for 2 minutes. 4) Add carrot, red pepper and edamame. Simmer for 3 to 4 minutes until the vegetables soften slightly. 5) Add prawns and simmer gently for 2 to 3 minutes, turning occasionally. Add courgette ribbons for the final 1 to 2 minutes, cooking until the prawns are pink, opaque and cooked through. 6) Remove from heat and stir through lime juice. Taste and add extra lime if needed, then spoon over warm brown rice. Finish with spring onion greens, coriander, roasted peanuts and crispy chilli oil. #thaiprawncurry #highproteinmeals #30minutemeals #prawnrecipes #healthyrecipes

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Tuesday 10 November 2026 17:08:46 GMT