Prawn curry is one of our favourite mid-week meals, but it’s usually packed with fat and sodium. This version is not just low-fat but just as delicious as your local curry joint, and takes only 10 minutes to prepare.
cooking oil spray
1/4 cup red curry paste
1 brown or red onion, cut into wedges
750g whole medium green prawns, shelled, deveined and tails left intact
375ml can Australian reduced fat evaporated milk
3 baby bok choy, cut into quarters, washed
1 small red capsicum, cut into strips
1/2 cup (50g) bean sprouts
cooked basmati rice, for serving
1. Lightly spray a frypan with cooking oil spray. Add curry paste and onions and cook on medium heat until onions are tender. Add prawns and cook for 1 minute or until fragrant.
2. Pour in evaporated milk, bok choy, capsicum and bean sprouts. Simmer until prawns are cooked through and vegetables are tender. Serve with basmati rice.
3. For extra bite, add an extra tablespoon of red curry paste.
What are you cooking tonight?