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Prawn & Vegetable Curry
- 350g pot Slimming World chip shop curry sauce
- Low calorie cooking spray
- 1 large onion, finely sliced
- 1 red pepper, deseeded and cut into chunks
- 125g baby corn
- 150g sugar snap peas
- 300g raw peeled frozen king prawns
- Fresh coriander to serve
Cook the Slimming World chip shop curry sauce according to the pack instructions.
Meanwhile, spray a large non-stick wok with low calorie cooking spray and place over a medium heat.
Add the onion pepper and baby corn and stir-fry for about 5 minutes.
Add the prawns and stir-fry for about 5 minutes or until the prawns turn pink and are cooked through.
Add the sugar snap peas and the curry sauce, cook for a further 5 minutes
Scatter the coriander and serve with rice