Prawns are defintiely a go to protein source for me when I’m dieting, they’re easy to cook, relatively cheap to buy and give you a decent bang for your food buck when it comes to food volume. And I’m ALLLLLL about the food volume when I’m dieting.
It’s little tips and tricks like these which I really think set people who are successful with fat loss apart.
It’s not only being more creative in the kitchen that helps (which it does HUGELY) but also taking the time out to understand what foods are going to fill you up for the least amount of calories.
I love egg whites as a high protein egg white source too but quite frankly, you can’t do a whole lot with them.
Fortunately, you can do a whole lot with prawns including this tasty Thai Prawn Coconut Curry.
I used lighter coconut milk and normal peanut butter but you can make this even higher in protein and/or lower in calories by using some peanut butter alternatives.
As you can see from the nutritional information however, this is a well balanced meal dish that ticks all though boxes!!
Thai Prawn Coconut Curry
- 400 g frozen prawns (cooked), thawed
- 400 ml light coconut milk
- 60 ml fish sauce
- 30 g peanut butter
- 200 g frozen peppers
- 1 small onion, diced
- 1 lime, juiced
- 10 g Sukrin Gold Brown Sugar Alternative
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp red chilli flakes
- 2 tsp ground ginger
- 2 Tbsp fresh basil leaves, optional garnish
- 2 Tbsp fresh coriander leaves, optional garnish
- 1 spring onion, chopped, optional garnish
Place the prawns in a bowl with garlic, salt and red chili flakes. Toss to coat and let marinade for 10 minutes.
Heat a non stick pan over a medium high heat.
Add the onion and peppers and cook until softened, about 5 minutes.
Transfer the peppers and onion to a bowl.
Cook the prawns for 2 minutes, then flip and cook for another 2 minutes or until opaque.
In another bowl mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar alternative and ground ginger and stir well.
Transfer the cooked onion and peppers to the pan and pour the coconut milk mixture over.
Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
Add the prawns to the pan and garnish
Serve over rice or noodles (I like zero noodles with this!)
If you wanted a higher protein peanut butter then I'd highly recommend Hi-Pro peanut butter which is higher in protein than the regular brands and costs about the same! Alternatively, although I haven't tried it, you could use powdered peanut butter such as PB2 or PPB here in the UK to lower the calories and fat content.
Nutritional Information per serving:
Calories: 294 / Protein: 27g / Carbohydrates: 16g / Fat: 12g / Fibre: 3g
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