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Ingredientes
- 2 Tbsp. Shallots, chop fine
- 2 Tbsp. Coriander leaves, chop fine
- 1 Tbsp. Lemon grass, chop fine
- 1 Tbsp. Curry pwdr (Thai green)
- 1/2 Tbsp. Garlic, chop fine
- 1/2 Tbsp. Ginger, chop fine
- 1/2 Tbsp. Galangal, chop fine
- 1/2 tsp Chili paste
- 1 lb Prawns, peeled and de-veined
- 1 c. Coconut lowfat milk
- 1 Tbsp. Lime leaves, shred
- 1 Tbsp. Fish sauce
- 2 c. Thai eggplant
- 1/2 c. Thai basil, shred
Direcciones
- Here's a few Thai Prawn recipes - one for soup and two curries. If you are not familiar with some of the ingredients, any Asian grocery store will be
- Blend or possibly process shallots, coriander leaves, lemon grass, curry pwdr, garlic, ginger, galangal and chili paste. Add in a little of the coconut lowfat milk and continue to blend till a smooth paste is formed. Heat wok. Add in paste and stir fry 1 minute till aromatic. Add in coconut lowfat milk, lime leaves and fish sauce, bring to a boil. Add in eggplant and simmer 10 min till tender. Add in prawns and cook 2 min till hard. Add in thai basil, stir to mix and serve over rice.
- Yield - 4 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 258g | |
| Calories 267 | |
| Calories from Fat 142 | 53% |
| Total Fat 16.99g | 21% |
| Saturated Fat 12.66g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1433mg | 60% |
| Potassium 900mg | 26% |
| Total Carbs 31.22g | 8% |
| Dietary Fiber 15.3g | 51% |
| Sugars 7.19g | 5% |
| Protein 6.9g | 11% |
