Shell and de-vein prawns.
Heat oil in a large frypan on medium heat. Add onion and stir fry until soft but not coloured. Add the paste and stir fry for 1 minute. Add the curry powder, sugar and flour and cook a further 1 minute. Gradually blend in the milk and stir constantly until mixture boils and thickens. A little extra milk can be added if you prefer a runnier consistency.
Add in the prawns and peas and stir until heated through. Season to taste with salt and freshly ground black pepper.
Serve with steamed rice, sprinkled with green onion.
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|Serving Size: 1 Serving (425g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 85 (20%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 399.8mg||123 %|
|Sodium 468.1mg||16 %|
|Potassium 758.3mg||20 %|
|Total Carbohydrate 23g||7 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 21.1g|
|Protein 58.1g||83 %|
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Calories per serving: 421
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