Low Syn Thai Red Prawn Curry

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Ingredients

Adjust Servings:
750g Tiger Prawns shell on
500ml Fish Stock
250ml Kiffir Lime Leaves
1 Frylight Stem - Washed & Crushed
4 Kiffir Lime Leaves
Frylight
1 Chopped Onion
4 Cloves Crushed Garlic
2.5 cm Grated Ginger
60g Thai Red Curry Paste
300ml Coconut Milk - Light
175g Baby Corn Cut Lengthways
1 Red Bell Pepper Cored, Deseeded & Diced
100g Mongetout
120g Bamboo Shoots
Handful Coriander
1 Red Chillies Deseeded & Finely Sliced ( Optional)
To Garnish Basil

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Low Syn Thai Red Prawn Curry

Features:
  • 4 syns per serving
  • 30 mins
  • Serves 4
  • Medium

Ingredients

Directions

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Thai Red Prawn Curry Low Syn Slimming World Inspired.

Transport yourself to far loved destination, reminiscing over the sumptuous flavours of the Far East with this incredible curry. This Thai curry is light and bursting with flavour and aromas to satisfy your senses as well as your belly.

Fill up and slim down with your favourite slimming world inspired Thai curry.

Steps

1
Done
10 mins

Peel and devein the prawns, leaving the tails intact; set aside.
Pop the heads and the shells into a pan and pour over the fish stock and water to cover.
Add 2 Kaffir lime leaves and the lemongrass.
Bring to the boil and once boiling turn to a simmer and reduce the liquid stock down by half.

2
Done
4 mins

Heat a large non stick wok, spray with low calorie cooking spray.
Add the onions and stir fry for a couple of minutes, then toss in the garlic and ginger stir fry for a further 2 minutes.
Stir in the curry paste and continue to stir fry for another minute. Stirring continuously.

3
Done
6 mins

Once the stock has reduced strain off through a fine sieve, through out the residual pieces from the prawns.
Add the fluid to the wok, Add the remaining kaffir leaves and bring to the boil.
Pour in the light coconut milk, and add the baby corn and simmer for a further 5 minutes.

4
Done
5 mins

Then pop in the red pepper, mangetout, bamboo shoots and prawns, simmer for a further 5 minutes or until the prawns are cooked.

5
Done
2 mins

Serve in large boils garnish with a sprig of basil and a sprinkling of red chilli for that extra kick (Optional)

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