Thai Curried Prawn & Vegetable Cereal with Crispy Shallots

High ProteinLow Fat

A 445-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 140g raw prawns, peeled and deveined
• 1 tsp curry powder (Thai red curry paste can also be used)
• 0.5 tsp turmeric
• 0.25 tsp salt
• 0.25 tsp black pepper
• 1 tbsp coconut oil
• 80g mixed vegetables (e.g., bell peppers, zucchini, green beans), finely diced
• 1 small shallot, thinly sliced
• 40g quick-cooking rolled oats
• 300ml light coconut milk
• 50ml water
• Fresh cilantro for garnish (optional)

Instructions

1. Prep: Pat prawns dry, toss with curry powder, turmeric, salt, and pepper. Finely dice mixed vegetables. Thinly slice shallot.
2. Hob: Heat 0.5 tbsp coconut oil in a small pan over medium heat. Fry shallot slices until golden and crispy (about 3-5 minutes). Remove with a slotted spoon and drain on paper towel. Set aside.
3. Hob: In the same pan, add the remaining 0.5 tbsp coconut oil. Add diced vegetables and sauté for 3-4 minutes until slightly tender-crisp.
4. Hob: Add the seasoned prawns to the pan with the vegetables and cook for 2-3 minutes until they turn pink and opaque.
5. Hob: Stir in the quick-cooking oats, light coconut milk, and water. Bring to a gentle simmer, stirring occasionally, until the oats thicken to a
6. cereal-like consistency (about 3-5 minutes).
7. Serve: Divide the curried prawn and vegetable cereal into two bowls. Top generously with the crispy shallots and fresh cilantro, if using.