Red Curry Chicken and Prawns
This red curry is simple to prepare and the mix of chicken and prawns adds additional flavor to the dish.
Makes 4 servings
2 tbsp red curry paste
1 can lite coconut milk
1/2 lb snow peas
1 - 2 carrots, peeled and sliced
1 zucchini, sliced into half circles
1 lb chicken breast, cut into bite sized pieces
1/2 lb frozen prawns, thawed in water
1/2 cup basil leaves!
1 tbsp fish sauce
Grated zest and optional juice of 1/2 lime
Brown rice or cauliflower rice for serving
- Mix curry paste with coconut milk and bring to a simmer in a medium sauce pan.
- Add the carrot and simmer for 3 minutes. Add the snow peas and zucchini, then cook for 2 minutes longer. Add chicken and prawns and simmer until chicken and prawns are cooked through.
- Add the basil leaves, fish sauce and lime zest with optional lime juice to taste. Stir to combine.
- Serve curry in bowls with a scoop of brown rice or cauliflower rice for a paleo or low carb option.