Prawn & coconut curry
Ginger, lemongrass & lime leaves
Prawn & coconut curry
Serves 3
Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving
Jamie Magazine
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Ingredients
- 1 large onion
- 2 cloves of garlic
- 1-2 fresh red chillies
- 3cm piece of ginger
- ½ stalk of lemongrass
- groundnut oil
- 2 lime leaves , optional
- 400 g raw, peeled king prawns, from sustainable sources
- 200 g sugarsnap peas, mangetout or green beans
- 100 g peas
- 50 g coconut cream
- 100 ml organic vegetable stock , optional
- Thai fish sauce or other Asian fish sauce
- 1 lime
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Jamie Magazine
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Method
- Peel the onion and finely slice along with the chillies. Peel and finely chop the garlic and ginger. Discard the outer layer of the lemongrass and finely chop.
- Drizzle 1 to 2 teaspoons of oil into a pan and sauté the onion, garlic, chilli, ginger, lemongrass and lime leaves (if using) over a medium heat for 4 to 5 minutes, until soft but not coloured.
- Add the prawns, vegetables, coconut cream and stock (or 100ml of water) to the pan. Bring to a gentle simmer and cook for 3 to 5 minutes, or until the prawns are cooked through and the vegetables are tender.
- Take the pan off the heat and add a splash of fish sauce and a squeeze of lime juice to taste.
- Serve on a bed of rice (I like to garnish with sliced red chilli and coriander leaves) and lime wedges for squeezing over.
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