Prawn ko­rma curry with yo­ghurt

Healthy Food Guide (Australia) - - CONTENTS -

Serves 4 Cost per serve $5.50 Hands-on time 25 min, plus 30 min mar­i­nat­ing Cook­ing time 15 min gluten free  di­a­betes friendly  1 ta­ble­spoon ko­rma curry

paste ²⁄³ cup re­duced-fat coconut milk 500g peeled green prawns,

de­veined 1 ta­ble­spoon olive oil 1 large brown onion, thinly

sliced 2 gar­lic cloves, crushed 1 ta­ble­spoon finely grated

fresh gin­ger 150g snow peas, halved

di­ag­o­nally 150g sugar snap peas 60g baby spinach ½ cup re­duced-fat plain yo­ghurt 3 cups cooked brown rice,

warmed, to serve Co­rian­der leaves, to serve

1 Place curry paste and coconut milk in a large bowl and mix to­gether well. add prawns and stir to coat well. Cover and place in the fridge for 30 min­utes. 2 Heat oil in a large non-stick fry­ing pan over medium heat. Sauté the onion for 3 min­utes, or un­til soft. add gar­lic and gin­ger. Cook for 1 minute, stir­ring, or un­til fra­grant. add the prawn mix­ture. Cook for 5–6 min­utes, or un­til prawns are cooked through. 3 add snow peas, sugar snap peas, spinach and yo­ghurt to the pan. Cook, stir­ring, for 2–3 min­utes, or un­til ve­g­ies are ten­der. di­vide warmed rice be­tween 4 serv­ing plates. Spoon curry over rice, gar­nish with co­rian­der and serve. Note Ko­rma is a mild curry. look for ko­rma paste in the sauces sec­tion in the su­per­mar­ket.

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