Saturday, 9 February 2013

Eat well, stay lean

Thai prawn curry

You’ll burn more fat during exercise by using coconut butter to sauté the spices, thanks to the medium-chain triglycerides it contains. Prawns are a good source of selenium and zinc – both important nutrients for thyroid function and metabolism.
Per serving
Calories 297
Protein 23.6g
Carbs 21.5g
Sugar 8g
Fat 12.9g
Sat fat 6.6g

Ingredients (serves 4)

1 sweet potato
1 red pepper
1 red onion
2tsp coconut butter
1tbsp Thai green curry paste
2tsp turmeric
150g green beans, halved
400ml light coconut milk
350g large prawns, cooked
Handful of spinach leaves


Step 1 Cut the sweet potato, red pepper and onion into chunks. Heat the coconut butter in afrying pan.
Step 2 Sauté the curry paste and turmeric for 1-2min then add the potato, pepper, green beans, onion and coconut milk. Let it simmer for 15-20min until the potato is tender.
Step 3 Add the prawns and spinach and heat through. If you’re cooking to impress, sprinkle over a few roughly chopped coriander leaves before serving.

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