Red Thai prawn curry with pak choi and lime
Ingredients (for 2 portions)
Directions (for 2 portions)
Peel the red onions and cut each onion into 6 wedges. Chop the pak choi. Keep the pieces of green leaf separate from the pieces of stem. Wash and zest the lime. Cut the lime in half and cut one half into 2 wedges.
Wash and dry the pak choi thoroughly. Pat the prawns dry with paper towels. Prepare the rice noodles according to instructions on the package and drain in a colander.
In the meantime heat a wok over high heat, pour in the Conimex Wok Oil and stir-fry the onion for 2 minutes. Add the prawns and lime zest and stir-fry for 3 minutes.
Add the white pieces of pak choi and stir-fry for 1 minute. If there is a lot of moisture in the pan move the ingredients to the side of the pan and let the moisture evaporate in the middle of the pan. Turn off the heat.
Stir in the Conimex Thai Curry Paste Red, the 50 ml water and the coconut milk. Squeeze over a half lime. Bring to the boil while stirring and leave the curry to simmer for 2 minutes. Add the green pieces of pak choi and warm through.
Divide the rice noodles between 2 large bowls and add the red Thai prawn curry with paksoi and lime. Serve with the lime wedges.
Delicious with Conimex Prawn Crackers Naturel!
Subsitute the pak choi with Chinese cabbage or tender stem broccoli. Tender stem broccoli needs a little longer so add it first. Add the prawns after 3 minutes.
|Nutritional values||Per portion*|
|Energy (kcal)||735.0 kcal|
|- Saturated fat||26.7 g|
|- Unsaturated fat, of which:||1.6 g|
|Trans fats||0.0 g|
* 1 portion = 100 g