- 750g Tiger Prawnsshell on
- 500ml Fish Stock
- 250ml Kiffir Lime Leaves
- 1 FrylightStem - Washed & Crushed
- 4 Kiffir Lime Leaves
- 1 Chopped Onion
- 4 Cloves Crushed Garlic
- 2.5 cm Grated Ginger
- 60g Thai Red Curry Paste
- 300ml Coconut Milk - Light
- 175g Baby CornCut Lengthways
- 1 Red Bell PepperCored, Deseeded & Diced
- 100g Mongetout
- 120g Bamboo Shoots
- Handful Coriander
- 1 Red ChilliesDeseeded & Finely Sliced ( Optional)
- To Garnish Basil
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.
Peel and devein the prawns, leaving the tails intact; set aside.
Heat a large non stick wok, spray with low calorie cooking spray.
Once the stock has reduced strain off through a fine sieve, through out the residual pieces from the prawns.
Then pop in the red pepper, mangetout, bamboo shoots and prawns, simmer for a further 5 minutes or until the prawns are cooked.
Serve in large boils garnish with a sprig of basil and a sprinkling of red chilli for that extra kick (Optional)