This is how Sweet and spicy prawn curry will help you in weight reduction
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Before you jump to Sweet and spicy prawn curry recipe, you may want to read this short interesting healthy tips about Help Your Heart with The Right Foods.
You already are certain that you must have a healthy heart. Here’s a thought: How can the rest of your body continue to be healthy if your heart isn’t healthy? You already know that getting regular exercise and sticking to a healthy lifestyle both factor to a great extent into the overall health of your heart. Are you aware, though, that there are some foods that can help your heart be healthy? In the following paragraphs, you will learn which foods are beneficial for your heart.
Fish is more or less the healthiest food you can eat. You already know this because, by now, you’ve probably been told to consume fish at least a couple of times a week. This is especially true for individuals whose hearts are unhealthy. Fact: Fish is loaded with Omega 3s which are what helps process and transform unhealthy cholesterol into good energy. Try eating fish during at least two meals per week.
There are plenty of foods out there that that are good for your body. No doubt, the foods discussed in this article can help your body in many ways. They are particularly great, though, for promoting a healthy heart. Begin consuming these hearty foods regularly. Your heart will be grateful for it!
We hope you got insight from reading it, now let’s go back to sweet and spicy prawn curry recipe. You can cook sweet and spicy prawn curry using 10 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Sweet and spicy prawn curry:
- You need 200 gr. prawns
- Provide 200 ml. coconut milk
- Prepare 3 cloves garlic
- Use 1 onion
- Provide 1/2 tsp. ground ginger
- Use 1/2 tsp. tumeric
- Get 1/2 tsp. chile flakes
- You need 1 packet rice noodles
- You need Fresh coriander
- Take Salt and pepper
Instructions to make Sweet and spicy prawn curry:
- Get the ingredients together (the glass in the background isn't an ingredient - it's my Summer cooking companion - iced white wine with sparkling water :-) )
- Wash, peel and cut finely the onion and garlic cloves. Fry the spices over a low heat for a couple of minutes to release their flavours. Be very careful not to overdo it. Heating encourages the flavours to merge, over-heating burns them.
- Add the onion and garlic and fry over a moderate heat for a couple of minutes, stirring all the time.
- Lower the heat to minimum, cover the pan and leave for 10 minutes.
- Add the prawns, stir for a minute or so over a moderate heat….
- … and add the coconut milk. Stir well and cover again for another 5 minutes over a low heat.
- Remove the lid and take out the prawns. If you overcook them they will become leathery. Put the heat on moderate and let the sauce bubble and thicken.
- Fill a large pan with water and a pinch of salt and when it starts to boil add the noodles. They will only need to cook for about 4 minutes. As soon as they are done, drain into a seive and hold under cold running water for a few seconds.
- Try the sauce and add salt if you need to. Add the prawns to the pan, stir for a couple of minutes
- Serve the rice noodles in warm bowls. Add the curry and sprinkle the shredded fresh coriander on top. Enjoy!!
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