Thai Red Curry With Prawns

Servings: 3

Ingredients:

• 1 package of uncooked large frozen shrimp 

• 1 large yam (cut into small cubes) 

• 1 tbsp coconut oil 

• 1 cup broccoli florets 

• 1 red bell pepper (sliced) 

• 1 cup green onions (chopped) 

• 1/2 yellow onion (sliced) 

• 1 tbsp fresh ginger (grated) 

• 2 cloves of garlic (minced or grated) 

• 2 tablespoons red thai curry paste 

• 1 can lite coconut milk 

• Juice from 1 lime 

• Salt and pepper 

• Garnish with: red pepper flakes & fresh basil

Directions:

• Before you begin on the stove, you'll need to prep the yam as it takes much longer to cook than the other veggies. With your oven at 400°C cook the yam cubes (sprayed with avocado oil) for about 10 minutes on each side.

• Heat coconut oil in a large pan or wok over medium heat. Once hot, cook the onions, garlic and ginger. As they begin to go clear (after about 5 mins), add in the pre-cooked yams, broccoli, bell pepper, and green onions. Season with a pinch of salt and cook for about five minutes, stirring the whole time.

• Add in the curry paste, coconut milk, lime, and pepper. Lower the heat and cook everything with a slow simmer. Once your veggies are nearly done (they should be slightly firmer than you want them), add in shrimp.

• Cook for about 10 minutes total on low heat and make sure that the shrimp are cooked through.

• Remove from heat and garnish with fresh basil and red pepper flakes (if you want some heat).

• Store the rest in an airtight container in the fridge for later this week.

Nutritional Info:

• Protein: 23g

• Fat: 12g

• Carbs: 36g

• Fibre: 6g

• Cals: 344