Thai Coconut Curry

20170507_112604[411]I really enjoy a Thai take away curry but often find them to be too rich, not to mention detrimental to my diet. I decided to make my own lighter version at home, stripping the ingredients right down so it’s accessible, fast food yet still delicious, creamy but not too heavy with hints of citrus.
This is a firm favourite with my friends and family.

Serves 2, Gluten Free, Dairy Free.
– 2 packets of cooked king prawns, approx. 180g each.
– 1 Red bell pepper, sliced thinly.
– 1 Carrot, sliced thinly.
– 1 Chili, sliced thinly.
– 3 Large mushrooms, sliced thinly.
– 1 Large onion, sliced thinly.
– 2 Garlic cloves, crushed.
– Juice of half a lime, use other half as garnish.
– Oil.
– Salt and pepper to taste.
– 1 Can of light coconut milk.
– Juice of 1 lime.
– 2 Garlic cloves, crushed.
– 2 Tablespoons of fish sauce.
– Salt and pepper to taste.

Tip: I don’t like ginger or coriander but if you do then add ginger to the sauce and garnish the finished dish with coriander.

1. In a saucepan add all the ingredients for the sauce, simmer and stir continuously.
2. In a separate pan fry together the garlic, onion, chili, carrot and pepper until soft. Once soft add the prawns, mushrooms and lime juice, cook for 2 to 3 minutes then add the sauce and stir well.
3. That’s your dish complete, serve with rice or noodles.


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