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🍽️ Red Prawn Curry with Snow Peas

380 kcal · 30 min · 4 servings

Ingredients

• 250 g long-grain rice
• salt
• 200 g snow peas
• 2 spring onions
• 600 g large prawns (peeled; deveined)
• 1 tsp sunflower oil
• 1 clove of garlic
• 1 piece ginger
• 300 ml coconut milk
• 1 tsp curry powder
• 1 pinch chili powder
• pepper
• 1 tbsp lime juice
• 0.5 bunch coriander

Instructions

1. 1. Put the rice in a pot with boiling salted water and cook it according to the package instructions.
2. 2. Wash the snow peas and remove the tough strings.
3. 3. Boil the snow peas for 2 minutes in boiling salted water.
4. 4. Remove the snow peas from the water and shock them immediately under cold water.
5. 5. Let the snow peas drain well.
6. 6. Wash the spring onions and remove the dry ends.
7. 7. Slice the spring onions into thin rings.
8. 8. Rinse the prawns under cold water.
9. 9. Pat the prawns dry with a kitchen towel.
10. 10. Heat the oil in a pan.
11. 11. Fry the prawns over medium heat for 3 to 4 minutes.
12. 12. Peel the garlic and the ginger.
13. 13. Finely chop the garlic and the ginger.
14. 14. Add the chopped garlic and ginger to the prawns in the pan.
15. 15. Fold the snow peas into the prawns.
16. 16. Fold the spring onion rings into the prawns.
17. 17. Pour the coconut milk into the pan.
18. 18. Season the curry with curry powder, chili, salt, and pepper.
19. 19. Let the curry simmer at medium heat for approx. 5 minutes.
20. 20. Taste the curry with lime juice.
21. 21. Wash the coriander.
22. 22. Shake the coriander dry.
23. 23. Pluck the coriander leaves from the stems.
24. 24. Warm the bowls.
25. 25. Distribute the rice onto the 6 pre-warmed bowls.
26. 26. Place the prawn curry on top of the rice.
27. 27. Garnish the dish with the fresh coriander leaves.

Nutrition per serving

• kcal: 380
• Protein: 24 g · Fett/Fat: 14 g · Carbs: 40 g