This is a simple dish to prepare, but really delicious.
Red curries are milder than green curries.
Add it to a bed of cauliflower rice for the family – eat it just like this to comply with your maintenance program.


  • 12 medium sized green prawns peeled & deveined but with the tails left on
  • 1 tablespoon extra-virgin olive oil or coconut oil
  • 1 tablespoon red curry paste
  • 1 medium onion, chopped
  • 1 teaspoon ginger, finely chopped
  • ½ cup coconut milk
  • 8 green beans, chopped
  • 8 mushrooms, sliced
  • ½ small red capsicum, sliced thinly
  • 2 teaspoons fish sauce
  • 1 tablespoon lime juice
  • ¼ cup fresh coriander ¼ teaspoon stevia powder (optional) 6 basil leaves for garnish


Heat olive oil in a frying pan over a high heat. Add green prawns, ginger, onion and cook for 2-3 minutes or until cooked through and set aside.

Reduce the heat to medium. To a saucepan add red curry paste, coconut milk, fresh lime juice, stevia, fish sauce, green beans, mushrooms, capsicum and cook for 5 minutes.  Add prawns, stir until reheated. Add a little water if more liquid is preferred. Remove from heat and stir in fresh coriander leaves.  Ladle into bowls and garnish with basil leaves.

Serves 2
Cooking and preparation time 15-20 minutes.

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