Recipe of the Week! Peanut, Lime & Prawn Curry 1 pound raw tiger prawns ½ cup diced onion 1½ cup asparagus, cut into 1″ pieces 2 cloves garlic, minced ¾ cup light coconut milk ½ cup sugar-free peanut butter 1 tablespoon Thai red curry paste 2 tablespoons fresh lime juice 1 tablespoon low sodium soy-sauce 1 tablespoons fish sauce 2 teaspoons melted coconut oil, divided 1 tablespoon pure honey pinch of pepper, cinnamon, cayenne cilantro, green onion, crushed peanuts, lime juice to garnish (optional) Instructions In a bowl whisk together coconut milk, peanut butter, curry paste, lime juice, soy sauce, fish sauce, honey, spices, and 1 teaspoon of coconut oil. Set aside. Heat 1 teaspoon of coconut oil in a non-stick pan at medium to high heat. Add onion and garlic and cook until softened. Add prawns and cook for 2 minutes until turning pink. Add sauce and simmer for 2-3 minutes. Add asparagus and cook for another 3 minutes until asparagus is slightly softened and prawns are cooked through. Serve on top of brown rice, and garnish with cilantro, crushed peanuts, green onion and a squeeze of lime juice. Recipe from: Nutritionist in the Kitch
Posted on: Sun, 27 Jul 2014 14:30:11 +0000
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