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Ingredients
- Thai red curry paste 1 tbsp
- coconut milk 400ml tin
- sweetcorn sliced off the cob to make 200g
- cherry tomatoes 16, halved
- raw peeled prawns from a sustainable source 200g
- chicken or veg stock 500ml
- coriander a small bunch, roughly chopped
Method
-
Step 1
Heat the red curry paste in a saucepan until it starts to sizzle in its own oil, stir in the coconut milk and bring to a simmer.
-
Step 2
Add the corn and cook for 3 minutes then add the cherry tomatoes and prawns and cook for a minute.
-
Step 3
Add the stock and stir well then stir in the coriander.
Nutritional Information
- Kcals 294
- Fat 19.4g
- Saturates 14.2g
- Carbs 13.5g
- Fibre 1.4g
- Protein 17.3g
- Salt 1.33g
