NUTRITION

SERVINGS

INGREDIENTS

8.5 oz Prawns

2 tbsp Red Thai chili paste

3 tbsp Full-fat coconut milk

1 tsp Coconut oil

1 cup Red bell pepper

0.5 cup Snap peas

1 clove Garlic

1 tsp Fresh ginger

1 tbsp Fish sauce

1 tsp Coconut aminos

0.5 whole Lime

0.25 cup Fresh cilantro

1 whole Thai bird's eye chili

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a large skillet or wok, heat the coconut oil over medium heat until shimmering.

• 2

  Add the red Thai chili paste, minced garlic, and grated ginger to the pan, stirring constantly for 1 minute until the mixture is fragrant and toasted.

• 3

  Pour in the full-fat coconut milk, fish sauce, and coconut aminos, whisking to fully incorporate the curry paste into the liquid.

• 4

  Bring the sauce to a gentle simmer, then add the sliced red bell pepper and snap peas, cooking for 2-3 minutes until they are slightly tender but still crisp.

• 5

  Add the prawns to the skillet in a single layer and season with sea salt and black pepper.

• 6

  Cook the prawns for approximately 2 minutes per side until they are opaque and pink, ensuring they are just cooked through to maintain a succulent texture.

• 7

  Remove the skillet from the heat and stir in the fresh lime juice and the sliced bird's eye chili for an extra kick of heat.

• 8

  Garnish the curry with fresh chopped cilantro and serve immediately in a shallow bowl.