Prawn Thai Red Curry
Prawn Thai Red Curry
Serves 4
400g prawns
1/2 tsp sesame oil
1 red onion sliced
1 clove garlic finely chopped
1/2 tsp fresh ginger finely slices
1 red chilli finely slices
3 tbs red Thai chilli paste
165g tin coconut milk
150ml low fat milk
250g broccoli florets
1/4 cup fresh coriander finely chopped
pepper
Nuts & Bolts
1. In a large frying pan with lid, on medium heat add sesame oil onion, garlic,chilli and ginger, cook for 4-5 minutes.
2. Add Thai chilli paste and mix well, cook for 3 minutes.
3. Add coconut milk and low fat milk, cook for 5 minutes.
4. Add broccoli, prawns and season with pepper. Turn heat to low- medium, place lid on pan and simmer for 7 minutes.
5. Add coriander, mix well.
Calories per serving : 350
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.