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Thea Veale: "It was scrummy but I would use more coconut cream…" Read More
10Ingredients
30Minutes
200Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 1 brown onion (chopped)
- 4 cloves garlic (minced)
- 2 red chillies (sliced)
- 1 tsp. fresh root ginger
- 3 tsp. Thai red curry paste
- 100 grams coconut cream
- 400 grams prawns (green, deveined, tails intact)
- fish sauce (Splash)
- fresh coriander (to garnish, optional)
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat8g40% |
Trans Fat0g |
Cholesterol105mg35% |
Sodium65mg3% |
Potassium410mg12% |
Protein17g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber1g4% |
Sugars1g |
Vitamin A4% |
Vitamin C10% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(8)
Thea Veale 3 years ago
It was scrummy but I would use more coconut cream and a TBSP of water next time
Lauren 4 years ago
Would give 5 stars but had to make a few adjustments to the recipe to make it 5 star. Had to add a tin of coconut milk and cornflour to make it a better consistency. I couldn’t get hold of the peas in the recipe so just used normal peas, and added mushrooms. For the flavour I added a teaspoon of lemongrass, garlic, ginger and tomato paste. Will definitely be making this again but will add stuff in to make it more flavourful
Paschorina Mortty 5 years ago
Had to add more curry paste in order to give it more flavour. Aside that, it was lovely
vanessa triou 5 years ago
Very good. I ended up doubling the sauce so we had enough to serve over rice. A little spicier than expected so I drizzled extra coconut milk over each dish when I served to cool it down a little and it was delicious.
Jordan Buchan 7 years ago
Simple techniques but very effective wording making this recipe easy to follow p. A very tasty outcome!