York’s best-selling 5:2 Diet author Jacqueline Whitehart has created some wonderful low calorie recipes. Today a dish bursting with Thai flavours
Prawn green curry
A quick and tasty Thai curry.
Preparation time: 5 minutes
Cook time: 10 minutes
1 tsp sunflower oil (27 cals)
1 tbsp Thai green curry paste (30 cals)
150ml (2/3 cup) vegetable stock, fresh or made
from ¼ stock cube (9 cals)
½ × 400ml (14fl oz) can light coconut milk, stirred (146 cals)
1 red (bell) pepper, deseeded and cut into strips (51 cals)
75g (scant 2/3 cup) frozen peas (50 cals)
1 spring onion (scallion), trimmed and shredded (5 cals)
1 x 160g (5½oz) pak choi, roughly chopped (30 cals)
225g (8oz) raw king prawns (king shrimp) (171 cals)
juice of 1 lime (4 cals)
1 fresh basil leaf, shredded
1 small handful of fresh coriander (cilantro) leaves, roughly chopped (3 cals)
Warm the oil in a wide saucepan, add the curry paste and stir-fry for 1 minute before adding the stock and coconut milk.
Simmer for 2 minutes, then add the (bell) pepper, peas and spring onions (scallions) and simmer for a further 5 minutes, or until the peas are tender.
Add the pak choi and prawns (shrimp) and cook for 2 minutes, or until the prawns (shrimp) turn pink.
Finally, stir in the lime juice, basil and coriander (cilantro) and serve immediately.