Prawn & coconut curry

Name: Prawn & coconut curry
Total time: 20 min
Yield: 3
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

Ginger, lemongrass & lime leaves

Dairy-freedf

“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. ”

Serves 3

Cooks In20 minutes

DifficultyNot too tricky

Seafood, Lighter New Year, Dairy-free, Asian

Nutrition per serving

Calories

219

11%
Fat

8.5g

12%
Saturates

4.4g

22%
Protein

23.6g

47%
Carbs

10.3g

4%
Sugars

7.1g

8%

Of an adult's reference intake

Jamie Magazine

By Kate McCullough

Tap For Method

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

Tap For Method

Jamie Magazine

By Kate McCullough

Tap For Ingredients

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.