Try this Thai Red Prawn Curry recipe, or contribute your own.
Suggest a better descriptionPut the first 10 ingredients into a food processor or blender and grind together to form a smooth paste. (You may need a little water to help). In a wok or large pan, bring the dissolved coconut cream to the boil. Add the ground spice mixture and cook over a low heat for 10 minutes, until a film of oil appears around the edge of the pan. Add the shrimp or anchovy paste, the prawns and the cucumber. Cook gently for 3-4 minutes if the prawns are cooked, or for 10 minutes if they are raw. Stir well and garnish with the chopped coriander, serve immediately with Thai Fragrant rice. NOTES : A tasty quick and easy supper with an authentic Thai flavour.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 4 servings | ||
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Calories: 104 | ||
Calories from Fat: 93 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.9mg | 0 % | |
Potassium 61.2mg | 2 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 2.8g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 104
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