- 2 tsp Olive Oil (8grams)
-½ Green Pepper diced (50g)
-½ Red Pepper diced (50g)
-1 tbsp grated Ginger
-1 tbsp Curry Powder
-500ml Chicken Stock
-50g small Sweet Potato cut into small diced chunks
-100g Fresh Prawns, ready to cook
-1 tin of Coconut Milk
-5 Spring Onions,sliced
-1 tbsp chopped Thai Basil
-1 tbsp Thai 7 Spice
-1. Heat the olive oil in a medium to large saucepan over a medium heat. Add the onion & peppers. Cook until soft. About 5 mins.
-2. Add ginger, curry powder & thai 7 spice powder. Stir well. Cook for 2 mins.
-3. Pour in the stock & add the sweet potato. Turn the heat to high & bring to the boil. Reduce heat to vigorous simmer & cook for 10 mins or until the sweet potato are soft.
4. Add prawns and coconut milk. Simmer for 5 mins.5. Serve immediately with spring onions as garnish.
CALORIES & MACROS PER SERVING: