Articles & Recipes
Stir-Fry Curried Prawns And Vegetables
Ingredients
1 tabsp unsaturated oil (20ml)
1 tabsp stock or water (20 ml)
1 medium chopped onion (100grams)
3 crushed cloves garlic (9grams)
2 bay leaves
1 tabsp curry powder (10grams)
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
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
Nutrients per Serve :
KJ 792, Calories 189, Carbohydrates(grams) 5.3, Fat(grams) 6.4, Protein(grams) 27.9
Note
Gluten Free, Lactose Free, Egg Free
Tips
1 cup cooked rice noodles weighs 180 grams and has 743 KJ/ and 180 Calories