Thai prawn and coconut curry

Who doesn’t love a thai curry? With its creamy coconut milk and fragrant spices a little goes a long way.

One of Nuush’s unkept secrets is to make simple food taste amazing, that way you can eat less but get more bang for your buck!

Ingredients

  • 200g raw king prawns (OK to use frozen raw prawns), try to get prawns sourced from UK waters
  • 150g small new potatoes (quarter or halve if larger)
  • 1 red pepper in thin strips
  • 1 x 400g tin of full fat coconut milk
  • 1-2 tbsp Bart or Blue Elephant massaman curry paste (can be found in the spice aisle of most supermarkets), or use thai red curry paste
  • 1 cinnamon stick
  • 2 squashed cardamom pods
  • 1 tsp brown sugar (shock horror!)
  • 2 limes (one juiced and one cut into quarters for serving)
  • 1 tbsp fish sauce
  • red chilli, sliced to serve
  • shredded coriander or basil, to serve
  • 1 tbsp toasted and chopped peanuts (optional)
  • feel free to pimp up the nutrients by adding some spinach and mangetout!

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.

Instructions

Gently cook the massaman curry paste with the thick part of the coconut milk for a few minutes to release all the flavours.

Add the remainder of the coconut milk and simmer for a minute or so.

Add the potatoes, peppers, cinnamon and cardamon and simmer gently for 15 – 20 minutes until the potatoes are tender.

Add the prawns, fish sauce, sugar and juice of the lime and cook for 3 – 4 minutes until the prawns are just cooked and a nice pink colour.

Serve with the sprinkled peanuts (optional), chilli and basil/coriander.

Nutrition Info

Prawns

Prawns are rich in selenium which, with iodine, plays a significant role in healthy thyroid function. They also have a good amount of vitamin B12 to help production of red blood cells.

Good honest nutrition

Thai food is about the juggling of disparate elements to create a harmonious finish.

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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