Per serving: 324 Calories • 33.3g Carbs (1.5g Fiber) • 13.2g Fat • 16.7g Protein
1 cup brown rice
2 tbsp olive oil
500g fresh raw prawns, peeled & deveined
1/2 tsp salt
1/2 tsp pepper
2 cloves, minced garlic
1 large onion, diced
1/2 medium red capsicum, diced
1 cup button mushrooms, sliced
1 tbsp fresh ginger, grated
2 tbsp curry paste
750 ml light coconut milk
4 cup vegetable stock
Juice of 1 lime
2 tbsp fresh mint
2 handfuls of bean sprouts
Prepare rice as per package directions; set aside.
Heat olive oil in a large stockpot over medium-high heat. Add prawns, salt and pepper, to taste. Cook prawns and stir occasionally, until opaque, about 2-3 minutes; set aside.
Add garlic, onion, mushroom and capsicum to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
Stir curry paste into pot, then gradually whisk in coconut milk and vegetable stock. Stir constantly until incorporated, then bring to a boil.
Reduce heat and simmer until slightly thickened, about 8-10 minutes.
Once the consistency is achieved, stir in rice, shrimp, lime juice.
Top with bean sprouts and mint to garnish.
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