I was looking through my vegetable crisper, and had to come up with a way to finish off a few bits and pieces, using the prawn I had defrosted earlier in the day….You know I wouldn’t post a recipe I didn’t love, so here it is:
What you’ll need:
225 grams of prawn, thawed and drained
1 Tbsp ghee
1/4 cup coconut milk
1 – 2 Tbsp stock
4 small cloves garlic, mashed
2 tsp of spicy indian masala mix*
3 Tbsp fresh corn niblets
1/3 red bell pepper, small dice
1/3 yellow bell pepper, small dice
salt to taste
chopped cilantro
lime juice
toasted cashews
Get a small wok or sauce pan up to medium-high heat, add the ghee, coconut milk, stock, garlic and spice, and let the sauce come to a simmer, (about 1 or 2 mintues, depending on the heat of the pan). Add the corn and peppers, and let cook for about 2 minutes or less, and then add the prawn and salt. Cover and let simmer for another minute, and then stir gently until the prawn turns pink. Test the sauce and adjust the seasoning if necessary. Remove from the heat, divide into two bowls (or containers), add a squeeze of fresh lime, some chopped cilantro, and a few toasted cashews…I had this at the gym with a bit of jasmine rice after my Bikram class, (without the nuts), and then on its own with a drizzle of extra coconut milk and nuts for my last meal of the day….
Each bowl: 2 Protein, 1.5 Fat, 1 Carb
