Extracted from The Clever Guts Diet Recipe Book by Dr Clare Bailey with Joy Skipper, published by Simon & Schuster Australia, RRP AU$39.99  Photography © Joe Sarah

 

 

Thai Prawns with Coconut Milk and Seaweed

“Simple to make and packed with health-boosting antioxidants.” p.141

Serves 2

 

140g green-pea pasta (or wholemeal pasta)

150g broccoli, broken into florets

3 tbsp coconut oil

½ red onion, sliced

2cm root ginger, grated

½ red chilli, deseeded and finely chopped (or ¼ tsp chilli flakes)

200ml coconut milk

Juice of 1 lime

½ tbsp Thai fish sauce

2 nori seaweed sheets, chopped

2 00g prawns (fresh or frozen, defrosted)

Generous handful of fresh coriander, chopped

 

• DAIRY-FREE
• GLUTEN-FREE
• GOOD FOR PHASE 1
• 700 calories

 

 

1. Cook the pasta according to the pack instructions.
2. Steam the broccoli for 4-5 minutes and set it aside.
3. Heat the oil in a large frying pan and sauté the onion for 4-5 minutes. Add the ginger and chilli, cook for 1 minute and then pour in the coconut milk, lime juice, fish sauce, seaweed and prawns.
4. Bring the pan to a simmer, then add the broccoli and simmer for 2 minutes more before stirring in the pasta with the coriander. Serve immediately.

 

Prawns are high in protein, low in calories and a good source of vitamin D, vitamin B12, iron and selenium.