Ingredients
Serves 4 Prep: 30 mins Cooking: 5 mins
2 tsp peanut oil
1 brown onion, finely chopped
3 garlic cloves, finely chopped
1 fresh red chilli, finely chopped
1kg medium green prawns, peeled
2 tbsp sambal oelek
1 x 400ml can coconut milk
2 tsp soy sauce
2 tsp fish sauce
2 tsp oyster sauce
6 fresh curry leaves
1 bunch fresh Thai basil, leaves picked
1 bunch fresh coriander, sprigs picked
Steamed rice, to serve
Method
This recipe is from Vikki Kourbelis of South Australia, an entrant in for the Good Taste magazine Home Cook of the Year (Golden Whisk Awards).
Heat oil in a wok or large deep frying pan over medium-high heat. Stir-fry onion, garlic, chilli, prawns and sambal oelek for 2-3 minutes or until prawns change colour.
Add the coconut milk, soy sauce, fish sauce and oyster sauce. Bring to the boil. Reduce heat to medium and simmer for 1 minute.
Stir in the curry leaves, basil and coriander. Serve with rice.
Per serve: 30g protein, 20g fat (15g saturated fat), 46g carb, 4.5g dietary fibre, 2055kJ (490 Cals).
Vikki’s tip: This Thai curry is traditionally hot, but if you prefer a milder tasting dish, remove the seeds and white membrane from the chilli.