Thai Prawn Curry (Sibo friendly)
Prep: 15 mins
Cook: 10 mins
3 tbs tamarind paste
3 tbs coconut amines or tamari
3 tbs coconut sugar
1 tsp ground pepper
2 tbs coconut oil
200gm uncooked prawns, shells and heads removed or organic tofu
1 bunch chives (or green part of scallions), roughly chopped with a few left for garnish
1 cup bean sprouts
¼ cup roasted, nuts chopped
Juice from 1 lime
Dash of coconut milk or cream.
Mix all of the sauce ingredients together in a small bowl then set aside.
Place a large wok or pan on a medium heat. Add 1 tablespoon of coconut oil. Add the prawn and quickly stir fry until pink and cooked through. Remove from the wok.
Add the remaining coconut oil and add the sauce, stirring constantly for 1 minute.
Add the eggs, stirring so they scramble, then mix through the noodles. Next, add chives, bean sprouts and nuts. Pour in the lime juice. Stir until heated through. Add a dash of coconut cream or milk. Taste and season with extra fish sauce and/or lime juice if required.
Serve with rice noodles, basmati rice or zucchini noodles.