A spicy thai chilli and coconut prawn dish infused with fresh thai basil, coriander and curry leaves. I serve it with steamed rice and asian steamed greens.
Heat oil in a wok over medium/high heat
Stir fry onion, garlic, chilli, prawns and sambal oelek in the wok for 3 minutes or until prawns change colour.
Add coconut milk, soy sauce, fish sauce and oyster sauce. Bring to the boil. Reduce heat to a simmer for 1 minute.
Stir in curry leaves, thai basil and coriander to wilt. Serve with steamed rice and asian greens.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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