Vietnamese prawn curry recipe

This Vietnamese prawn curry is the ultimate bowl food - quick to prepare, comforting and bursting with flavour.

For a midweek dinner option, this is hard to beat. Ready in under 30 minutes, it's ideal when you're short on time but you still want something healthy and delicious. Vietnamese food is also such a delight for anyone following a low calorie diet. The delicate balance of fresh ingredients and spices makes this dish taste fabulous but also keeps the calories amazingly low. In fact this dish is only 192 calories, with just 1.5g saturated fat. Fish sauce, sometimes called nam pla, is a staple ingredient in Southeast Asian food. It adds an amazing savoury flavour to sauces and stir fries. It's definitely worth having a bottle in your store cupboard. It has a really long shelf too so you can use it in plenty of future recipes.

Ingredients

• Frylight sunflower oil spray
• 1 onion, thinly sliced
• 2 lemongrass sticks, trimmed and chopped
• 1-2 green chillies, deseeded and sliced
• 1-2tbsp curry powder
• 200ml semi-skimmed milk
• 1tsp sugar
• 1tbsp fish sauce
• 1tsp chicken bullion powder
• 200g raw prawns
• 150g pak choi

Method

1. Spray a little oil into a pan and gently cook the onion, lemongrass, chilli and curry powder for about 5 minutes, until softened and fragrant.
2. Add the milk, sugar, fish sauce, stock and prawns, then bring to a simmer. Cook for 3-4 minutes until the prawns are just turning pink, then add the pak choi for 1-2 minutes. Serve straight away with extra chillies.

Top tips for making Vietnamese prawn curry

If you don't mind adding a few extra calories, try this curry with 150g skinless cod fillet (113 calories per serving). This curry serves two but if you're cooking for one, the other portion can be stored for a day in a sealed container in the fridge. It's possible to freeze it, though we're recommend freezing without the prawns. Once defrosted, add the prawns when you reheat the dish.

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