Thai coconut prawn curry

Thai coconut prawn curry

Far better than a takeaway, this quick fragrant Thai curry recipe is delicious served with jasmine rice.

Thai coconut prawn curry

  • Serves icon Serves 4
  • Time icon Ready in 40 mins

Far better than a takeaway, this quick fragrant Thai curry recipe is delicious served with jasmine rice.

Nutrition: per serving

Calories
218kcals
Fat
9.5g (7.6g saturated)
Protein
25.9g
Carbohydrates
7.3g (4.2g sugars)
Fibre
0.7g
Salt
1.1g

Ingredients

  • 1 onion, quartered
  • 3 garlic cloves
  • 3-5 long green chillies (depending on how hot you like it)
  • 2 lemongrass stalks, tough outer leaves removed and insides chopped
  • Zest of 2 limes
  • Handful of coriander stalks
  • 2.5cm piece of fresh ginger, grated
  • 2 tsp shrimp paste (we like Thai Taste, from supermarkets)
  • 200ml coconut milk
  • 5 kaffir lime leaves (from larger Sainsbury’s)
  • 500g raw, peeled sustainable prawns
  • Fish sauce
  • 2 tsp soft brown sugar or palm sugar
  • Juice of 2 limes
  • Fresh coriander sprigs to serve
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Method

  1. Whizz the onion, garlic, chillies, lemongrass, lime zest, coriander stalks, ginger and shrimp paste. Fry for 2 minutes, then add the coconut milk and kaffir lime leaves. Simmer for 15 minutes until thick.
  2. Add the prawns. Cook for 5 minutes until just pink, then add a good dash of fish sauce, the sugar and the juice of 2 limes. Top with coriander.

Nutrition

Calories
218kcals
Fat
9.5g (7.6g saturated)
Protein
25.9g
Carbohydrates
7.3g (4.2g sugars)
Fibre
0.7g
Salt
1.1g

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