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
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
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
Method
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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