Delicious Quick Thai Green Prawn Curry - perfect over white steamed rice with fresh lime slices and coriander.
I absolutely love Thai Curries, they are so delicious, but usually high in syns, as full-fat coconut milk is used.
However, it is very easy to create a lower synned version with the carton versions of coconut milk you can buy, which are very low in fat and calories. It will mean however that your curry is not as thick, as obviously you don't have the cream of the full-fat coconut milk.
I actually prefer my Thai Curries saucier anyway, but if you like it thicker you can always add a little bit of starch (corn, arrowroot or tapioca) - 1.5 syns for a tablespoon to thicken it a little.
For a Thai Green Curry - I love to add prawns (shrimp), it is definitely my preferred choice, whereas for a Thai Red Curry I like chicken or beef like this Thai Red Beef Curry right here on my blog.
This Thai Green Prawn Curry is perfect served with some steamed white jasmine rice or if you want to add more speed foods or are on an SP day then try this Roasted Cauliflower Rice.
The syns for the coconut milk in this Thai Green Prawn Curry will vary slightly from brand to brand. I use carton Silk Coconut Milk (as it has no carrageenan in it), that won't be available however in the UK, so use a similar brand like Koko Coconut Milk.
Low Syn Thai Green Prawn Curry
Delicious Quick Thai Green Prawn Curry – perfect over white steamed rice with fresh lime slices and coriander.
Ingredients
- 250g/9oz of raw frozen large prawns (defrosted)
- 1 medium sized courgette, halved lengthways and sliced
- 1 carrot, sliced thinly
- ⅓ cup of frozen peas
- 1.25cups/300ml of silk coconut milk - (5 syns)* or similar brand
- 2 tablespoons of Thai Green Curry Paste - (1.5 syns)*
- 2 teaspoons of fish sauce
- fresh chopped coriander
- spray oil
Instructions
- Spray a large wok with low caloriespray and add the Thai Green Curry Paste with a couple of tablespoons of the coconut milk and stir to a thin smooth paste.
- Then add the remaining coconut milk and fish sauce, along with the carrot and courgette, simmer for a few mins till the carrot is tender.
- Add the raw prawns and peas and continue to simmer on a low heat until prawns turn pink and are cooked through.
- Serve topped with freshchopped coriander and some lime slices and your choice of side.
- Enjoy!!
Notes
This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly
- Slimming World - 3.5 syn per serving
- Slimmng World SP - 3.5 syns per serving (serve with cauliflower rice)
- WW Flex/Freestyle Smart Points - 5
Syns in coconut milk and Thai green curry paste can vary, so be sure to adjust syns accordingly for the one you use.
*suitable for freezing
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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 251Total Fat 5.5gSaturated Fat 3.1gCholesterol 168.8mgSodium 992.6mgCarbohydrates 18.6gFiber 3.9gSugar 9gProtein 28.7g
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