| Seafood Curry |
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| Servings | Prep Time |
| 4 serves | 15 minutes |
| Cook Time | Passive Time |
| 30 minutes | 2 hours |
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Ingredients
Servings: serves
Units:
500 grams peeled green prawns 1 tsp fish sauce 1/2 cup orange juice 30 grams raw almonds 50 grams butter cut up coarsely 50 grams snow peas 1/2 large red capsicum thinly sliced 500 grams broccoli cut into small florets 400 ml coconut cream 15 grams ginger finely grated 10 grams birds eye chilli 1 tbsp green curry paste 15 grams lemon grass finely sliced
Instructions
- Marinate prawns in fish sauce and orange juice for a couple of hours
- In a hot pan, lightly fry prawns in butter until just pink. Remove from pan and set aside.
- Throw all veggies into the pan with chilli, ginger, lemongrass and curry paste and heat until just cooked. Add more butter if required.
- Return prawns to pan.
- Add ¾ of coconut cream and stir through, adding the remainder of the curry paste or coconut cream to taste.
- Toss in alomnds and stir through.
- Serve on a bed of cauliflower rice.
Recipe Notes
Be careful not to overcook prawns or they will go rubbery. This meal is best served straight from the pan, so have your cauliflower rice ready to go.
Nutrition Information
Nutrition Facts
Seafood Curry
Amount Per Serving
Calories 543
Calories from Fat 342
% Daily Value*
Total Fat 38g
58%
Saturated Fat 25g
125%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 216mg
72%
Sodium 839mg
35%
Potassium 852mg
24%
Total Carbohydrates 21g
7%
Dietary Fiber 5g
20%
Sugars 8g
Protein 33g
66%
Vitamin A
43%
Vitamin C
294%
Calcium
16%
Iron
30%
* Percent Daily Values are based on a 2000 calorie diet.
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