Curry-flavoured shrimp brochettes recipe

  • Serves 4
  • 20mins to prepare plus 15mins marinating and 15mins to cook
  • 401 calories / serving
  • Healthy
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175093 curry flavoured shrimp brochettes, Thai rice with green vegetables and lime HERO

Whisk together the groundnut oil and green curry paste with half of the lemon juice until smooth. Marinade the prawns in this for at least 15 minutes.

Preheat the grill to hot.

Remove the prawns from the marinade, shaking off any excess and thread three prawns onto each skewer. Grill for 5-7 minutes, turning occasionally to ensure even cooking.

Meanwhile, blanch the peas and mangetout in a large saucepan of salted, boiling water for 1 minute. Drain and toss with the remaining lime juice and the spring onion batons. Re-heat the rice if necessary.

Remove the prawn brochettes when they are pink and tender. Spoon the rice into serving bowls and spoon the vegetables on top. Arrange the brochettes balanced across the rims of the bowls and sprinkle the spring onion on top of them. Serve immediately.

  • Ingredients

  • 12 large prawns
  • 50ml groundnut oil
  • 2tbsp green curry paste
  • 200g jasmine rice, cooked as per package instructions
  • 100g mangetout
  • 100g frozen peas
  • 1 spring onion, cut into thin batons
  • ½ spring onion, finely sliced
  • juice of 1 lime
  • wooden skewers, soaked in water for 30 minutes
  • Energy 1680kj 401kcal 20%
  • Fat 18g 25%
  • Saturates 3g 16%
  • Sugars 2g 2%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 45.5g Protein 13.7g Fibre 2.7g


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