Thai prawns with coconut milk and seaweed

Simple to make and packed with health-boosting antioxidants.

Thai prawns with coconut milk and seaweed Credit: Simon & Schuster

• serves

  2

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 140 g green-pea pasta (or wholemeal pasta)
• 150 g broccoli, broken into florets
• 3 tbsp coconut oil
• ½ red onion, sliced
• 2 cm root ginger, grated
• ½ red chilli, deseeded and finely chopped (or ¼ tsp chilli flakes)
• 200 ml coconut milk
• juice of 1 lime
• ½ tbsp Thai fish sauce
• 2 nori seaweed sheets, chopped
• 200 g prawns (fresh or frozen, defrosted)
• generous handful of fresh coriander, chopped

Instructions

Cook the pasta according to the pack instructions.

Steam the broccoli for 4-5 minutes and set it aside.

Heat the oil in a large frying pan and sauté the onion for 4-5 minutes. Add the ginger and chilli, cook for 1 minute and then pour in the coconut milk, lime juice, fish sauce, seaweed and prawns.

Bring the pan to a simmer, then add the broccoli and simmer for 2 minutes more before stirring in the pasta with the coriander. Serve immediately.

Note

• Prawns are high in protein, low in calories and a good source of vitamin D, vitamin B12, iron and selenium.

Recipe and image from The Clever Guts Diet Recipe Book by Dr Claire Bailey with Joy Skipper (Simon & Schuster, pb, $39.99).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.