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Eat! | Thai Red Curry

Ok. It is no big secret. I am a big HUGE curry (and stir-fry) fan. I could eat a different variation, every single day (no need for anyone to force me, either 😛 )

Ever since I quit meat, I make mine with shrimp or tofu (or sometimes haloumi cheese which, surprisingly, works really well). I simply pick any recipe, substitute meat and…presto! It is that easy.

I do have a preference for red and yellow curry and this is one of my favourite recipes. D loves it too, so it is kind of a must in the kitchen – whenever we are together.

I’m giving this 5/5 stars (and urging you to get cooking 😉 )

Ingredients

  • oil
  • 3-4 tbsp red curry paste
  • 400 ml coconut milk , plus 250 ml milk
  • 2 large potatoes , peeled and cubed
  • 300g butternut squash , cubed
  • 150g green beans
  • 12 button mushrooms , halved
  • 250g cherry tomatoes
  • 200g raw peeled prawns
  • handful coriander
  • fish sauce

Heat 1 tbsp oil in a wok or large saucepan and fry 3-4 tbsp curry paste (depending on how hot you want the curry to be) for a minute until fragrant. Add the coconut milk and milk, stir well and bring to a simmer. Add the potato and butternut squash and cook for about 10 minutes until it is almost tender, add the rest of the veg and thin the sauce with a little water if you need to. Simmer for 5 minutes. Add the prawns to the remaining half. Simmer for 3-5 minutes until the chicken or prawns are cooked through and season with fish sauce. Serve with the coriander sprinkled over and steamed jasmine rice.

If you fancy making this low-fat, you can use 200 ml coconut milk & 200 ml milk, plus the additional 250ml milk (instead of overloading this with 400 ml high-fat coconut milk).

Serves 6

Nutrition per serving:
273 kcalories, protein 19,2 g, carbohydrate 22,7 g, fat 12,4 g, saturated fat 6,3 g, fibre 2,9 g, salt 0,8 g

Recipe from Olive magazine.

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