Simple to make and packed with health-boosting antioxidants.
- 140 g green-pea pasta (or wholemeal pasta)
- 150 g broccoli, broken into florets
- 3 tbsp coconut oil
- ½ red onion, sliced
- 2 cm root ginger, grated
- ½ red chilli, deseeded and finely chopped (or ¼ tsp chilli flakes)
- 200 ml coconut milk
- juice of 1 lime
- ½ tbsp Thai fish sauce
- 2 nori seaweed sheets, chopped
- 200 g prawns (fresh or frozen, defrosted)
- generous handful of fresh coriander, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.
Recipe and image from The Clever Guts Diet Recipe Book by Dr Claire Bailey with Joy Skipper (Simon & Schuster, pb, $39.99).