Prawn stir-fry with curried Chiquita banana sauce

Prawn stir-fry with curried Chiquita banana sauce
Prawn stir-fry with curried Chiquita banana sauce
Main Dish
30 min
Normal
Lactose free
1
For the sauce, place all the ingredients, except the coconut milk, into a blender and blitz until smooth. Set aside.
Prawn stir-fry with curried Chiquita banana sauce
2
In a large saucepan or wok, heat the oil over a medium heat, then add the onion, frying until soft, about 3 minutes. Add the red pepper and fry for a further 5 minutes.

Pour over the sauce, making sure all the vegetables are well coated, then add the coconut milk. Bring to a gentle simmer before adding the prawns, cover and cook for 4 minutes, until they turn pink.
Prawn stir-fry with curried Chiquita banana sauce
3
Remove the lid and add in the noodles, tossing so they are well coated, and cook until warmed through, about 3 minutes.

Serve with the sliced spring onion and sesame seeds.
Prawn stir-fry with curried Chiquita banana sauce

INGREDIENTS FOR 2 PERSONS

-
2 persons
+
1 Chiquita banana
1 tsp Madras curry powder
1 tsp ground cumin
1 pinch flaked sea salt
1 inch piece of ginger
1 garlic clove
1 tsp light soy sauce
1 tsp mirin
1 tsp fish sauce
1/4 water water
2/3 cup coconut milk
1 tbsp olive oil
1/2 white onion
1 red pepper
1 cup raw peeled king prawns
2 cups egg noodles
1 spring onion
1 tbsp sesame seeds
Nutritional values per person
508 kcal
Calories
16.9g
Fat
8.7g
Saturates
67.5g
Carbohydrate
7.3g
Sugars
4.3g
Fiber
23.6g
Protein
1.8g
Salt
Prawn stir-fry with curried Chiquita banana sauce
Nutritional values per person
508 kcal
Calories
16.9g
Fat
8.7g
Saturates
67.5g
Carbohydrate
7.3g
Sugars
4.3g
Fiber
23.6g
Protein
1.8g
Salt

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