Goan prawn curry
Calorie controlled cooking spray
1 large, grated
1 inch slice(s), peeled and grated
3 clove(s), chopped
Chilli, green or red
1 individual, deseeded and chopped
2 medium, deseeded and chopped
3 g, split
Reduced fat coconut milk, tinned (7.7% Fat)
Fish stock cube
½ cube(s), 100ml stock
Sugar Snap Peas
King Prawns, Raw
400 g, peeled
Lime Juice, Fresh
2 tablespoon(s), chopped
- Heat a large pan over a medium heat, mist with the cooking spray and add the onion. Cover and cook for 8 minutes, until softened.
- Add the ginger, garlic and chilli to the pan and cook for 1 minute. Add the tomatoes, spices, coconut milk and stock. Bring to the boil, then reduce the heat and simmer, part-covered, for 8 minutes, until reduced and starting to thicken.
- Stir in the sugar snap peas, prawns and lime juice and cook for 3-4 minutes, until the prawns are cooked through. Season to taste with salt and freshly ground black pepper, then add the sugar and half the coriander.
- Serve the curry garnished with the remaining coriander.