Sweet Chilli Prawn Stir-fry
This Thai-inspired stir-fry bursts with vibrant flavors. A delicate balance of sweetness from brown sugar, the fragrant heat of Thai red curry paste, and the crisp freshness of broccoli and baby sweetcorn come together beautifully in this dish. Combined with juicy prawns and colorful red peppers, every bite is a perfect blend of sweet, savory, and spicy. Enjoy this aromatic stir-fry served over a bed of steamed rice or noodles for a quick and satisfying meal.
— Constant Cookbook
Ingredients
- 4 tbsp soft brown sugar
- 1 tbsp vegetable oil
- 1 head broccoli , cut into small florets
- half a 250g pack baby sweetcorn , halved lengthways
- 2 tbsp Thai red curry paste (we used Bart's)
- 1 red pepper , deseeded and sliced
- splash Thai fish sauce or low-salt soy sauce
- 200g cooked fozen prawns , defrosted
Instructions
- Tip the sugar into a wok, add a splash of water and let it dissolve over a low heat. Once dissolved, turn up the heat until it bubbles, then pour into a heatproof bowl.
- Heat the oil in the wok, then stir-fry the broccoli and sweetcorn for 3 mins until they start to blister. Stir the curry paste into the caramel, then pour into the wok. Add the pepper and continue to cook for 2 mins. Splash in the fish sauce or soy, add the prawns and fry again to heat through. Serve immediately with rice or noodles.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 386 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 39 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 2.22 milligram of sodium
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