NUTRITION

SERVINGS

INGREDIENTS

7 oz raw prawns (peeled and deveined)

1 tsp coconut oil

2 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup low-sodium chicken bone broth

0.5 cup snap peas

0.5 cup red bell pepper (sliced)

1 tsp fish sauce

0.5 tsp coconut sugar

0.25 cup cooked jasmine rice

1 tbsp fresh cilantro

0.25 whole lime

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  1. Heat coconut oil in a large skillet or wok over medium-high heat.

• 2

  2. Season prawns with salt and pepper, then sear for 1-2 minutes per side until pink; remove and set aside.

• 3

  3. In the same pan, add green curry paste and cook for 1 minute until fragrant.

• 4

  4. Whisk in coconut milk and bone broth, bringing the liquid to a gentle simmer.

• 5

  5. Add bell peppers and snap peas, cooking for 3-4 minutes until tender-crisp.

• 6

  6. Stir in fish sauce and coconut sugar to balance the flavors.

• 7

  7. Return prawns to the pan and toss to coat in the silky sauce.

• 8

  8. Serve immediately over jasmine rice, garnished with fresh cilantro and a squeeze of lime.