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Red curry prawn stir-fry

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: John Paul Urizar

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Try our spicy prawn stir-fry that's full of veg and low in calories. We have used a thicker strand noodle that makes it easier to eat with chopsticks.

Serves: 4

Time to make: 25 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

2 tablespoons gluten-free red curry paste
1 onion, cut into thin wedges
300g peeled pumpkin, deseeded, cut into thin wedges
200g snow peas, halved
300g broccoli, cut into florets
1 large red capsicum, thinly sliced
225g can bamboo shoots, drained
²⁄³ cup reduced-fat coconut milk
400g peeled raw prawns
1 tablespoon lime juice
150g dried rice noodles

Instructions

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1 Soak rice noodles according to packet instructions. Drain.

2 Heat a large wok over medium-high heat. Add curry paste and cook, stirring, for 1 minutes or until fragrant. Add onion and cook, stirring, for 1 minute or until translucent. Add pumpkin and 80ml water and cook, stirring, for 2 minutes or until pumpkin is just tender.

3 Add snow peas, broccoli, capsicum and bamboo shoots and cook, stirring, for 2 minutes. Add coconut milk and prawns and cook, stirring, for 2 minutes or until prawns turn pink and vegetables are tender. Stir in lime juice. Divide rice noodles among four serving bowls. Top with prawn stir-fry and serve.

Nutrition Info (per serve)

Calories 401cal

Kilojoules 1675kJ

Protein 32g

Total fat 5.3g

–Saturated fat 3.8g

Carbohydrates 52g

–Sugars 11g

Dietary fibre 9.4g

Sodium 556mg

Calcium 220mg

Iron 3.1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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