Asian greens are surprisingly high in vitamin c, iron and calcium, which are more readily absorbed than from traditional greens such as spinach and silver beet. If you can, try to buy your prawns as fresh as possible, ideally on the morning of consumption, and begin the marinating process. Not only is the vibrant pink colour in the prawns stunning to look at set among the Asian greens, but the natural pink pigment is a powerful antioxidant, helping to protect skin against sun damage and improving its elasticity.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 500g peeled & deveined prawns
- 2 tbsp red curry paste
- 2 garlic cloves, peeled & minced
- 1 tsp ginger, freshly grated
- Juice 1 lime
- 400mL coconut milk
- 1 tbsp coconut oil
- Handful basil leaves
- Asian greens, wilted or steamed, to serve
Method
- Combine prawns, red curry paste, garlic, ginger and lime juice in a large bowl. Cover and refrigerate for 1 hour.
- Remove prawns from fridge. Heat coconut oil in large frying pan over medium–high heat. Add prawns and sauté for a couple of minutes. Pour in coconut milk and basil and cook for a further minute.
- Serve immediately on a bed of Asian greens.
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