Name: Prawn chu chee curry
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoons vegetable oil; ¼ cup (75g) thai red curry paste; 1 kg green prawns, shelled and deveined with tails intact; 6 fresh kaffir lime leaves; 270ml can coconut milk; 6 scoops vanilla ENSURE; 1 cup (250ml) chicken stock; 1 tablespoon fish sauce; 1 tablespoon lime juice; 250 grams grape tomatoes; ` cup (170g) chopped pineapple; microwave brown rice, sprinkled with toasted coconut, to serve

Brought to you by ENSURE

Ingredients

2 tablespoons vegetable oil

¼ cup (75g) thai red curry paste

1 kg green prawns, shelled and deveined with tails intact

6 fresh kaffir lime leaves

270ml can coconut milk

6 scoops vanilla ENSURE

1 cup (250ml) chicken stock

1 tablespoon fish sauce

1 tablespoon lime juice

250 grams grape tomatoes

` cup (170g) chopped pineapple

microwave brown rice, sprinkled with toasted coconut, to serve

Method

1.Heat oil in a wok over medium-high heat. Add curry paste; cook, stirring, for 2 minutes. Add prawns and 3 crushed lime leaves; cook, stirring, for 2 minutes. Add coconut milk and Ensure mixed with chicken stock; simmer for 5 minutes or until prawns are just cooked. Add fish sauce and lime juice. Stir in tomatoes and pineapple; cook for a further 2 minutes or until warmed through.

2.Finely shred remaining lime leaves; sprinkle over curry. Serve curry with brown rice topped with toasted coconut.