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Stir-Fry Curried Prawns And Vegetables
| Ingredients |
1 tabsp unsaturated oil (20ml)
1 tabsp stock or water (20 ml)
1 medium chopped onion (100g)
3 crushed cloves garlic (9g)
2 bay leaves
1 tabsp curry powder (10g)
1 tsp ground coriander
1 tsp turmeric
1 tsp cumin
1 small seeded and finely chopped chilli
2 Tabsp stock or water (40 ml)
1 tabsp lemon or lime juice (20 ml)
500 grams raw prawn flesh
1 medium zucchini (175 grams)
1 medium sliced red capsicum (150 grams)
Salt and pepper to taste |
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| Method |
Heat oil and 1 tabsp of stock in a non-stick frypan and gently stir-fry onion, garlic and bay leaves until golden.
Add curry powder, coriander, turmeric, cumin and chopped chilli and stir fry to form a smooth paste.
Cut zucchini into julienne strips.
Add to curry mixture with sliced capsicum, fresh prawns, remaining stock and lime juice.
Stir-fry gently for 1-2 minutes or until prawns just change colour and vegetables are still crisp.
Season to taste with salt and pepper and serve immediately.
Serve on its own or with rice noodles. |
| Serves : 4
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| Nutrients per Serve : KJ 792, Calories 189, Carbohydrates(grams) 5.3, Fat(grams) 6.4, Protein(grams) 27.9
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Note
1 cup cooked rice noodles weighs 180 grams and has 743 KJ/ and 180 Calories |
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