Prawn red curry
9 - 11
PersonalPoints™ per serving
Here’s a fragrant and filling curry that’s ready in less than 30 minutes and needs just five ingredients.
Raw peeled prawns
800 g, peeled, leaving tails intact, deveined
Red curry paste
Light canned coconut milk
1 400ml can, (400ml)
Stir fry vegetables
Microwave white rice
1 x 3 second spray(s)
- Heat a wok over high heat. Lightly spray with oil. Stir-fry prawns, in 2 batches, for 3 minutes or until prawns curl and change colour. Transfer to a bowl.
- Add curry paste to wok and cook for 1 minute or until fragrant. Stir in coconut milk until combined. Bring to the boil. Add vegetables and cook, stirring, for 6 minutes or until heated through. Add prawns and stir-fry to combine.
- Meanwhile, heat rice following packet instructions. Serve curry with rice.