Green curry with prawns
- Main dish
- 45 min. preparation
- Directly to...
Ingredients
Green curry with prawns
Kitchen tools
EAT ME products in this recipe
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Preparation method
- Cook the rice according to the instructions on the package.
- Halve the habanero pepper lengthwise, remove the seeds and slice the flesh into half rings. Slice the onion into thin wedges. Zest the peel of the lime. Squeeze the juice.
- Heat the coconut oil in the wok. Stir-fry the curry paste, onion and half of the pepper on a high heat for 2 minutes. Add the coconut milk and bring to the boil. Add the prawns. Simmer the curry gently for about 4 minutes until the prawns turn pink. Season the curry with the lime zest and juice. Scatter with the rest of the habanero pepper. Serve the curry with the rice.
- Tip: add mange tout or sugar snaps and sprinkle with fresh coriander and roughly chopped peanuts.
Nutrition value per person/bite
- kcal
- 630
- protein
- 21 gr
- fat
- 31 gr
-
- saturated
- 27 gr
- carbohydrates
- 65 gr
-
- sugars
- 4 gr
- fibers
- 3 gr
