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Red Thai curry with prawns and pak choi

A quick, hot Thai curry with light coconut milk, prawns and crisp pak choi — ready in under half an hour.

  • Servings: 2
  • Total: 40 min
  • 478 kcal · 30.4 g protein
Red Thai curry with prawns and pak choi

A quick, hot Thai curry with light coconut milk, prawns and crisp pak choi — ready in under half an hour.

Ingredients

Servings: 2

  • 250 g cooked peeled prawns
  • 300 g light coconut milk (about 6% fat)
  • 200 g pak choi
  • 150 g red pepper
  • 120 g brown rice (uncooked)
  • 30 g lime (half)
  • 1–2 tbsp red curry paste, fresh coriander

Instructions

  1. 1

    Cook the rice.

  2. 2

    Fry the curry paste in a pan for a minute and pour in the coconut milk.

  3. 3

    Add the pepper and simmer for 5 minutes. Add pak choi and prawns and heat for 2 minutes.

  4. 4

    Squeeze over the lime, top with coriander and serve with the rice.

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