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|Type of dish||Curry|
|Cooking time||30 min - 1 hour|
|Special options||Low fat|
Who says that curries have to be off the menu when you are looking to stay slim and ﬁghting ﬁt? Well not me, not with this dish. Everyone loves a curry and now you can enjoy one in a healthy, tasty way! This curry comes in at a petite 362 calories per serve (plus carbs if you have any)
|1 tablespoon red curry paste|
|1¼ cups light coconut-ﬂavoured evaporated milk|
|1 bunch asparagus, trimmed and cut into chunks|
|200g green beans, trimmed and halved|
|1 large zucchini, thinly sliced|
|50g baby corn, halved|
|400g medium green prawns, peeled and deveined, tails left on|
|1 teaspoon ﬁsh sauce|
|½ cup Thai basil leaves|
1. Heat the curry paste in a medium-sized saucepan on medium heat for 30 seconds until fragrant.
2. Stir in the evaporated milk. Add the asparagus, beans, zucchini and corn.
3. Gently simmer, without boiling, for 5 minutes until just tender.
4. Remove the vegetables from the pan with a slotted spoon and set aside. Cover to keep warm.
5. Add the prawns and ﬁsh sauce to the saucepan. Gently simmer, without boiling, for about 4 minutes, until the prawns are pink and opaque. Return the vegetables to the pan along with half the basil and cook until hot.
Serve scattered with the remaining basil leaves.
You can also leave the heads on the prawns if desired. Some consider them the most ﬂavoursome part.
Do not bring the curry to the boil or it may split.
Use ordinary basil if you can't ﬁnd any Thai basil.
You can use 200g thinly sliced chicken breast ﬁllet instead of the prawns (391 calories per serve).
- Daily Life
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