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Prawn & coconut curry
main courses | serves 3
A little goes a long way here. Using a bit of coconut cream, rather than a lot of coconut milk, gives you the creamy taste, without as much fat.
1. Heat the oil in a pan and sauté the onion, garlic, chilli, ginger, lemongrass and lime leaves (if using) over a medium heat for 45 minutes, until soft but not coloured.
2. Add the prawns, vegetables, coconut cream and stock or water to the pan. Bring to a gentle simmer and cook for 35 minutes, or until the prawns are cooked through and the vegetables are tender.
3. Take the pan off the heat and sprinkle in a little fish sauce and some lime juice to taste. Serve on a bed of rice, and garnish with sliced red chilli, coriander and lime wedges.
Recipe Kate McCullough
Photo Laura Edwards
from Issue 35
ingredients 12 tsp groundnut oil
1 large onion, finely sliced
2 garlic cloves, finely chopped
12 red chillies, finely sliced, plus extra to serve
3cm piece of fresh ginger, chopped
½ lemongrass stalk, finely chopped
2 lime leaves (optional)
400g large uncooked peeled prawns
200g sugar snap peas, mangetout or green beans
50g coconut cream
100ml vegetable stock or water
Splash of Thai fish sauce (nam pla) or other Asian fish sauce
A squeeze of lime juice, plus wedges to serve
Cooked rice, to serve
Coriander leaves, to serve