Red Thai curry with prawns, carrots, broccoli and green beans (with no rice)

I have realised it is time to post an Asian recipe to my blog. It is going to be my healthy version of a red Thai curry, made with prawns and lots of vegetables, a dish that you can easily eat without rice (very Paleo) πŸ˜€

Ingredients (serves 2)

  • 2-3 carrots, pealed and washed
  • 2 handfuls of green beans, washed 
  • The florets of 1 half large broccoli
  • 150gr of raw king prawns
  • A tablespoon of red Thai curry paste (I use the Mae Ploy curry paste, it is made of 100% natural ingredients)
  • A tablespoon of coconut oil
  • A tablespoon of Fish Sauce (I use the Squid Brand Fish Sauce, high quality authentic Thai fish sauce)
  • A small bunch of chopped coriander
  • Half lime
  • 2-3 romaine lettuce leaves, washed

Preparation

First of all prepare the vegetables by chopping the carrots, the broccoli and the green beans.


In a wok style pan, add the coconut oil and the curry paste. Stir well and fry for 2-3 minutes.


Add a cup of coconut milk and the fish sauce. Mix well.

Add all the vegetables and cook for approximately 8-10 minutes. Keep stirring until the liquid is fully absorbed.


When the veggies are almost done, add the prawns and cook for approximately 2-3 minutes.


Add a bit more coconut milk if the dish becomes too dry.


Serve the curry on a bed of lettuce leaves. Sprinkle some freshly chopped coriander and a good squeeze of lime and enjoy!



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