DIRECTIONS

Heat oil in large skillet over medium heat. Add onions and ginger and cook until onions are softened, about four minutes. Add coconut milk and chicken broth and bring to a simmer; cook uncovered until slightly thickened, about four minutes. Whisk in curry paste. Add prawns and fish sauce and cook just until prawns are opaque in center, about three minutes. Transfer to serving dish; stir in grapes, lime juice and basil.
Serve with cooked rice.

*Available at Asian markets and in the Asian food section of some supermarkets.

Ingredients

2 tablespoons vegetable oil
1 cup chopped onions
1 tablespoon finely chopped fresh ginger
1 14-oz. can unsweetened coconut milk*
3/4 cup chicken broth
1-2 tablespoons green curry paste*
1-1/2 pounds medium size (26/30) prawns, peeled and deveined
1-1/2 tablespoons fish sauce*
1-1/2 cups red California seedless grapes, halved
Juice of one lime
1/2 cup chopped fresh basil
3 cups cooked Basmati rice

DIRECTIONS

Heat oil in large skillet over medium heat. Add onions and ginger and cook until onions are softened, about four minutes. Add coconut milk and chicken broth and bring to a simmer; cook uncovered until slightly thickened, about four minutes. Whisk in curry paste. Add prawns and fish sauce and cook just until prawns are opaque in center, about three minutes. Transfer to serving dish; stir in grapes, lime juice and basil.
Serve with cooked rice.

*Available at Asian markets and in the Asian food section of some supermarkets.

Notes

This is a Gluten-free recipe
This is a Dairy-free recipe

Servings

6 servings

Nutritional Information

Calories 420; Protein 22 g; Carbohydrate 39 g; Fat 20 g (43% Calories from Fat); Saturated Fat 14 g (30% Calories from Saturated Fat); Cholesterol 162 mg; Sodium 668 mg; Fiber 2.1 g.