De-vein 150g shelled raw king prawns. Place in a bowl and mix in 2 tsp Thai Red Curry paste, 2 cloves garlic (crushed), and the zest and juice of 1 lime. Mist a frying pan with low fat cooking spray and fry the prawn mixture for 1-2 mins, turning until they turn pink. Remove from the pan and set aside.
Add 1 x 400g tin of chopped tomatoes, and 1 tsp caster sugar. Simmer for 5 mins. Stir in 100g tenderstem broccoli, chopped, simmer for 2 mins, then stir in 1 tbsp half fat creme fraiche, and put the prawns back in.
NB. I cooked the broccoli first and then added it to the sauce once cooked and we had it with 60g rice (for an extra 6 propoints).
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