EIWITRIJK RECEPT · FASE 1 · DINER

Thai red curry with prawns

Spicy Thai prawn curry with veg and light coconut milk, low-carb and suited to Phase 1.

20 min totaal 1 portie 300 kcal p.p. 32 g protein
Thai red curry with prawns

This Thai red curry with prawns is on the table in under twenty minutes and is bursting with flavour. Red curry paste, light coconut milk and a splash of fish sauce form an aromatic base, whilst broccoli, peppers and green beans provide crunchy veg. Fresh basil and a squeeze of lime juice make the whole thing fresh and lively.

For Phase 1, this is a clever choice. The prawns deliver lots of lean protein with remarkably few calories, and because veg takes the place of rice, carbs stay low. That way you enjoy a creamy, spicy curry that sits completely within the guidelines of a high-protein diet and still gives you that satisfied feeling.

Lovely with a few fresh coriander leaves sprinkled over or a small bowl of courgette rice alongside. For extra heat, add a finely sliced red chilli.

Zo maak je het

  1. Heat the curry paste briefly in a pan until fragrant.
  2. Add the coconut milk and bring gently to the boil.
  3. Add broccoli, pepper and green beans and cook for 4 minutes.
  4. Add the prawns and cook for 3 minutes until pink.
  5. Season with fish sauce and lime juice.
  6. Finish with fresh basil.

Bewaren

Store the curry in a sealed container in the fridge for up to two days. Warm gently so the prawns don't become tough.

Variatietips

Replace the prawns with chicken pieces or firm tofu. A handful of spinach or some baby corn makes the curry even more colourful.

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