CHEF'S DELIGHT: Prawn curry in a hurry
Recipe by Brid Brady,
Slimming World
INGREDIENTS
Low-calorie cooking spray
One large onion, roughly chopped
One pepper, deseeded and sliced
100g baby corn, sliced on the diagnonal
400g peeled king or tiger prawns
100g mangetout
350g pot Slimming World Chip Shop Curry Sauce, cooked according to pack instructions
Chopped fresh coriander, to serve
METHOD
Spray a non-stick wok or large frying pan with low-calorie cooking spray and place it over a medium heat. Add the onion, pepper and baby corn and stir-fry for five to six minutes. Add the prawns and cook for two to three minutes, until they turn pink. Add the mangetout and curry sauce and cook for a further five minutes.
Divide between plates, scatter over the coriander and serve hot with extra Speed veg or plain boiled rice.
ABOUT THE CHEF
Brid Brady is one of the Slimming World consultants for Cavan Town.
Her group sessions take place in the Cavan Crystal Hotel on Saturdays at 8:30am.
She can be contacted on 086-3728862.
YOU MIGHT ALSO ENJOY: