Healthy Red Prawn Curry

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 1 tablespoon red curry paste
• 1 1/4 cups evaporated milk, light coconut flavoured
• 1 bunch asparagus, trimmed and cut into chunks
• 200 g green beans, trimmed and halved
• 1 large zucchini, thinly sliced
• 50 g baby corn, halved
• 400 g prawns, raw, medium, peeled and deveined, tails left on
• 1 teaspoon fish sauce
• 1/2 cup thai basil

Recipe

• 1 heat the curry paste in a medium-sized saucepan on medium heat for 30 seconds until fragrant.
• 2 stir in the evaporated milk. add the asparagus, beans, zucchini and corn. gently simmer, without boiling, for 5 minutes until just tender. remove the vegetables from the pan with a slotted spoon and set aside. cover to keep warm.
• 3 add the prawns and fish sauce to the saucepan. gently simmer, without boiling, for about 4 minutes, until the prawns are pink and opaque. return the vegetables to the pan along with half the basil and cook until hot.
• 4 serve scattered with the remaining basil leaves.
• 5 nb: you can also leave the heads on the prawns if desired. some consider them the most flavoursome part.
• 6 do not bring the curry to the boil or it may split.
• 7 use ordinary basil if you can't find any thai basil.
• 8 you can use 200g thinly sliced chicken breast fillet instead of the prawns (391 calories per serve).