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
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
- GOOD FOR PHASE 1
- 700 calories
- Cook the pasta according to the pack instructions.
- Steam the broccoli for 4-5 minutes and set it aside.
- 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.
- 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.