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Prawn & coconut curry
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Total Time:
20 minutes
Enhance flavor with a hint of coconut cream for a creamy taste with less fat.
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
Instructions:
  • Peel and finely slice the onion and chillies. Finely chop the garlic and ginger. Finely chop the lemongrass after discarding the outer layer. In a pan, sauté the onion, garlic, chilli, ginger, lemongrass, and lime leaves (if using) in 1 to 2 teaspoons of oil over medium heat for 4 to 5 minutes until soft. Add prawns, vegetables, coconut cream, and stock (or 100ml water) to the pan. Simmer gently for 3 to 5 minutes until prawns are cooked and vegetables are tender. Remove from heat and add fish sauce and lime juice to taste. Serve over rice, garnished with sliced red chilli and coriander leaves. Serve with lime wedges.

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