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Red Pepper Prawns

This speedy supper is packed with flavor and healthy goodness. Think of this as a template for many variations: you can increase or decrease the amount of curry paste depending on your liking and spice tolerance; in addition, you can toss in any other veg that you might have about the kitchen. We served it with brown basmati rice and broccoli rabe sprinkled with toasted sesame seeds.

Red Pepper Prawns

4 tbs. coconut milk (we used light)
2 tbs. Thai green curry paste
1 lb. king prawns
8 green onions, sliced
2 red peppers, chopped
4 tbs. coconut oil
2 medium pak choi, quartered

In a medium bowl, mix the coconut milk with the curry paste. Stir in the prawns, green onions, red peppers, and some seasoning. Leave at room temperature for 10-15 minutes.

Heat the coconut oil in a skillet or wok. Add everything from the bowl and as soon as the prawns start to turn color, toss in the pak choi. Cover and cook a few minutes until the prawns are cooked through and the pak choi is wilted.

 

One Comment Post a comment
  1. Jinny #

    I saw the title Red Pepper Prawns and then the words speedy supper and I knew this would be a winner. It was delicious and so easy to prepare!

    April 30, 2017

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