Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Prawns in a creamy coconut sauce with ginger and greens.
Equipment: Large frying pan or wok
Measures and names
Ingredients
- 700 g raw king prawns (jumbo shrimp), peeled
- 1 tbsp coconut oil
- 1 onion, sliced
- 5 garlic cloves, crushed
- 5 cm root ginger, cut into matchsticks
- 400 ml full-fat coconut milk
- 2 tbsp fish sauce (patis)
- 200 g spinach or water spinach
- Black pepper, to taste
Optional extras
- 2 red chillies, sliced
Method
- Heat the oil in a wide pan and cook the onion, garlic and ginger for 4 minutes, until soft and fragrant.
- Pour in the coconut milk and fish sauce. Bring to a gentle simmer and cook for 8 minutes, until slightly thickened.
- Add the prawns and simmer for 3 to 4 minutes, until pink and just cooked.
- Stir through the spinach and chillies until wilted, about 1 minute.
- Season with black pepper and serve straight away.
Swaps and tips
Take the prawns off the heat as soon as they turn pink; they toughen quickly. Squash is traditional here but higher in carbohydrate, so greens are used instead. White fish works well too.
Add carbs for the family (optional)
For the family, serve over steamed rice. Keep the on-plan portion as it is, or over cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 9 g | 3 g | 29 g | 431 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
