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

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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