Lee Holmes' Red Prawn Stir Fry
- Number of Servings: 7
Ingredients
500 g (1 lb 2 oz) peeled and deveined shrimp (prawns) 2 tablespoons red curry paste
2 garlic cloves, peeled and minced
1 teaspoon freshly grated ginger juice from 1 lime
400 ml(14 fl oz) coconut milk 1 tablespoon coconut oil
1 medium handful basil leaves
Asian greens, to serve
Combine the shrimp, red curry paste, garlic, ginger and lime juice in a large bowl. Cover and refrigerate for 1 hour.
Remove the shrimp from the fridge. heat coconut oil in large frying pan over medium-high heat. Add the prawns and sauté for a couple of minutes. Pour in the coconut milk and basil and cook for a further minute.
Serve immediately on a bed of Asian greens.
Serving Size: makes approx 7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user DZELKIN.
Remove the shrimp from the fridge. heat coconut oil in large frying pan over medium-high heat. Add the prawns and sauté for a couple of minutes. Pour in the coconut milk and basil and cook for a further minute.
Serve immediately on a bed of Asian greens.
Serving Size: makes approx 7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user DZELKIN.
Nutritional Info Amount Per Serving
- Calories: 140.2
- Total Fat: 7.4 g
- Cholesterol: 146.2 mg
- Sodium: 789.4 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.3 g
- Protein: 13.1 g
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