Creamy Coconut Yellow Curry Prawns

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Yellow Curry Prawns

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Yellow Curry Prawns

Savor a vibrant dish where succulent prawns are gently simmered in a luxuriously creamy, coconut-based yellow curry sauce enriched with aromatic spices. This dish strikes a perfect balance with a rich, tangy flavor profile, complemented by the subtle sweetness of bell peppers and the zing of fresh ginger and garlic.

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NUTRITION

355kcal
Protein
41.2g
Fat
14.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Prawns

1/3 cup Light Coconut Milk

1 tbsp Yellow Curry Paste

1/4 medium Onion

1/2 cup sliced Red Bell Pepper

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

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PREPARATION

  • 1

    Heat olive oil in a medium-sized skillet over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated ginger, sautéing until the onion turns translucent.

  • 3

    Mix in the yellow curry paste and cook for about 1 minute to release its aroma.

  • 4

    Stir in the sliced red bell pepper and continue cooking for another 2 minutes.

  • 5

    Pour in the light coconut milk and allow the mixture to simmer gently for 3-4 minutes until slightly thickened.

  • 6

    Add the prawns to the skillet, stirring well to coat them in the curry sauce. Cook until they turn pink and opaque, about 3-4 minutes.

  • 7

    Serve hot, garnished with fresh herbs if desired.

Creamy Coconut Yellow Curry Prawns

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Yellow Curry Prawns

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Yellow Curry Prawns

Savor a vibrant dish where succulent prawns are gently simmered in a luxuriously creamy, coconut-based yellow curry sauce enriched with aromatic spices. This dish strikes a perfect balance with a rich, tangy flavor profile, complemented by the subtle sweetness of bell peppers and the zing of fresh ginger and garlic.

NUTRITION

355kcal
Protein
41.2g
Fat
14.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Prawns

1/3 cup Light Coconut Milk

1 tbsp Yellow Curry Paste

1/4 medium Onion

1/2 cup sliced Red Bell Pepper

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

PREPARATION

  • 1

    Heat olive oil in a medium-sized skillet over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated ginger, sautéing until the onion turns translucent.

  • 3

    Mix in the yellow curry paste and cook for about 1 minute to release its aroma.

  • 4

    Stir in the sliced red bell pepper and continue cooking for another 2 minutes.

  • 5

    Pour in the light coconut milk and allow the mixture to simmer gently for 3-4 minutes until slightly thickened.

  • 6

    Add the prawns to the skillet, stirring well to coat them in the curry sauce. Cook until they turn pink and opaque, about 3-4 minutes.

  • 7

    Serve hot, garnished with fresh herbs if desired.