Prawn & coconut curry

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 4?5 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 3?5 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


? 1?2 tsp groundnut oil
? 1 large onion, finely sliced
? 2 garlic cloves, finely chopped
? 1?2 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
? 100g peas
? 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

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