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Blog Recipie of The Week -Thai Coconut Saute

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Recipie of The Week -Thai Coconut Saute

  • by loraelton
  • September 27, 2012

Recipe of the Week

Thai Coconut Saute

This is very tasty and perfect if you have friends over for dinner and are tempted to get a take away! It is easy to make but the infusion of ingredients makes it seem a lot more complex. This is also wheat, gluten and dairy free so fits in perfectly for those struggling for meal ideas that fit these needs.It has quite a kick to it so may not be best for the kiddies unless they are used to spice 🙂

Prawns make a nice change but you can always change for chicken or another white fish. This contains coconut milk which a lot of people avoid as it does have a high calorie content but it has high levels of omega 3, 6 and 9 fats and protein in this milk are more bio-available to humans compared to all other animal fats and most vegetable fats. This bio-availability results in the body’s ability to assimilate all its nutrients.Coconut milk can also help with anemia, lack of iron is the most common nutrient deficiency among the people throughout the world. Iron deficiency in body does not allow the body to develop enough hemoglobin for keeping sufficient oxygen levels in red blood cells, resulting in anemia. Each cup of coconut milk supplies the body with nearly a quarter of daily value of iron. You may be tempted to go for reduced fat but remember this will have a great deal of additives as with anything else that advertises itself as ‘reduced fat’- AVOID!

 

Ingredients

  • 100g brown rice
  • 200g prawns-fresh is preferred but defrosted can also work.
  • 1 large red pepper finely sliced
  • 1 bunch of spring onions trimmed and sliced
  • 1 small chili seeded and chopped
  • 1 clove of crushed garlic
  • 1 tbs of sunflower and 1 tbs chili olive oil or chili sauce
  • 2-3 tsp of red thai spice
  • 300ml coconut milk
  • Juice of 2 limes

 

Cook the rice and add a couple teaspoons of turmeric for added flavour. Then stir fry the red pepper, spring onions and garlic in the oils over a high heat until softened and then stir in the Thai spice and cook for 1 minute. Then add coconut milk and season with pepper, ( and salt if required) stir in prawns and lime juice and cook for a few minutes and dish up with the rice- voila! Quick and easy to prepare and very satisfying.

Nutritional Information

599 calories per serving

21.5g of fibre

56.8g of carbs

319mg of potassium

80% RDA Vitamin A

238% RDA Vitamin C