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
3
Lactose free

Chiquita bananas make for a great curry base, thickening the sauce and coating the noodles. Add Asian spices, fresh prawns and vegetables for the perfect stir-fry!

1 3
For the sauce
For the sauce, place all the ingredients, except the coconut milk, into a blender and blitz until smooth. Set aside.
1/4 cup
water
2/3 cup
coconut milk
1
Chiquita banana
1 tsp
Madras curry powder
1 tsp
ground cumin
1
pinch flaked sea salt
1 inch
piece of ginger, peeled and grated
1
garlic clove, peeled and grated
1 tsp
light soy sauce
1 tsp
mirin
1 tsp
fish sauce
Prawn stir-fry with curried Chiquita banana sauce
2 3
For the stir-fry
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.
sesame seeds
1
spring onion, finely sliced, to garnish
1 tbsp
sesame seeds, to garnish
1 tbsp
olive oil
1/2
white onion, finely sliced
1
red pepper, sliced
1 cup
raw peeled king prawns
2 cups
egg noodles (straight to wok)
Prawn stir-fry with curried Chiquita banana sauce
3 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
-
2 persons
+
1
1 tsp
1 tsp
1
1 inch
1
1 tsp
1 tsp
1 tsp
1/4 water
2/3 cup
1 tbsp
1/2
1
1 cup
2 cups
1
1 tbsp
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
Your Rating

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