Jamie Magazine
By Kate McCullough
20 mins
Not Too Tricky
serves 3
About the recipe
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.
Recipe From
Ingredients
1 large onion
2 cloves of garlic
1-2 fresh red chillies
3cm piece of ginger
½ a stalk of lemongrass
groundnut oil
optional: 2 lime leaves
400g raw, peeled king prawns, from sustainable sources
200g sugarsnap peas, mangetout or green beans
100g peas
50g coconut cream
optional: 100ml organic vegetable stock
Thai fish sauce or other Asian fish sauce
1 lime
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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