Prawn & coconut curry
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
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Take the pan off the heat and add a splash of fish sauce and a squeeze of lime juice to taste.
- 5
Serve on a bed of rice (I like to garnish with sliced red chilli and coriander leaves) and lime wedges for squeezing over.
