Put any leftover ginger in the freezer. It freezes really well & you can grate it into dishes straight from frozen.
1. Heat the oil in a medium pan. Cook the onion and ginger for a few minutes, until softened.
2. Stir in the curry paste, then cook for another minute.
3. Pour in the chopped tomatoes & coconut cream. Bring to the boil, then leave to simmer for 5 minutes, adding a little boiling water if the mixture gets too thick.
4. Add the prawns, then cook for 5-10 minutes more, depending on how large they are.
5. Sprinkle with some coriander & serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 34 | ||
Calories from Fat: 23 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 42.2mg | 1 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.2g | ||
Protein 0.3g | 0 % | |
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: 34
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