Don't order out - Nadia Rodman shows us how to prepare a traditional frangrant Thai Curry that will rival any restaurant


  • 2 cups cooked brown rice

  • 2 large limes

  • 1 tbsp rice bran oil

  • 1 cup chopped shallots

  • 2 large bell peppers diced

  • 1 ½ tbsp fresh ginger, minced

  • 2 ½ tspn Thai red curry paste

  • 400 ml can Lite Coconut Milk

  • 1 tbsp fish sauce

  • 450 g raw, deveined prawns

  • 1/4 cup chopped coriander


  • 1.

    Cook brown rice according to package directions.

  • 2.

    Grate 2 tsp lime peel and squeeze 2 tbsp juice from the limes.

  • 3.

    Heat oil in a large saucepan over medium high heat.

  • 4.

    Add shallots, bell pepper and ginger for 5 minutes.

  • 5.

    Stir in curry paste until it is incorporated. Stir in coconut milk, fish sauce, lime peel and juice and simmer for 5 minutes, stirring occasionally.

  • 6.

    Sprinkle prawns with salt and pepper and add them to the curry sauce.

  • 7.

    Return sauce to simmer until prawns are cooked through.

  • 8.

    Sprinkle coriander on top and serve with ½ cup cooked brown rice

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 198kj
  • Fat Total 10g
  • Saturated Fat 7g
  • Protein 9g
  • Carbohydrate 18g
  • Sugar 3g
  • Sodium 411mg

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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