Fast 800: Thai curry with prawns

A creamy, filling curry full of Thai flavours. Super-quick and easy, too 

SERVES 2

•  1 tbsp coconut or rapeseed oil 
• 1 red pepper, deseeded and cut into roughly 2cm chunks 
• 4 spring onions, trimmed and thickly sliced 
• 20g fresh root ginger, peeled and finely grated 
• 3 tbsp Thai red or green curry paste 
• ½ × 400ml can coconut milk 
• 100g mangetout or sugar snap peas, halved 
• 1 red chilli, finely sliced, or ½ tsp crushed dried chilli flakes (optional)
• 200g large cooked peeled prawns, thawed if frozen

Heat the oil in a large nonstick frying pan or wok over a medium-high heat and stir-fry the pepper for 2 minutes.

Add the spring onions, ginger and curry paste and cook for 1 minute more, stirring.

Pour the coconut milk into the pan and bring to a gentle simmer.

Add the mangetout or sugar snap peas and chilli, if using. Return to a simmer and cook for 2 minutes, stirring regularly.

Add the prawns and heat for 1-2 minutes, or until hot. Add a splash of water if the sauce thickens too much. 

Serve with freshly cooked cauliflower rice.

COOK’S TIP           

Thai pastes vary, so try to pick a good-quality one for the best depth of flavour.

For half a can of coconut milk, tip the contents of a 400ml can into a measuring jug and whisk until as smooth as possible. Pour 200ml of the liquid into a bowl, cover and keep for another recipe. Use within 2 days, or freeze in a lidded container for up to 1 month. 

ON 5:2 NON-FAST DAYS            

Serve with brown rice or whole-wheat noodles. 

NUTRITION PER SERVING  

CALS 376, PROTEIN 18g, FAT 27g, FIBRE 5g, CARBS 13.5g