We’ve used a good quality spice paste to make this curry in a hurry. Combined with coconut milk, prawns, Asian greens and zingy fresh lime it makes a healthy dinner that’s packed with flavour.
For a recipe like this but with Indian spices, try our Bengali prawn curry.
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Ingredients
- Sunflower oil for frying
- 2 tbsp Thai red curry paste (we used Thai Taste)
- 1 lemongrass stalk, bruised
- 360g sustainable/organic raw shelled prawns
- 600ml light coconut milk
- 1½ tbsp fish sauce
- 4 pak choi, halved
- Juice 1 lime, plus wedges to serve
- Small bunch fresh coriander, leaves picked
- 1 red chilli, finely sliced diagonally
To serve
- Steamed basmati rice (optional)
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Method
- Heat a glug of oil in a large saucepan over a medium-high heat and fry the curry paste and lemongrass stalk for a minute. Add the prawns and stir-fry for 2 minutes more.
- Pour in the coconut milk and fish sauce, then bring to a fast simmer. Add the pak choi and cook for 3 minutes, then add the lime juice, most of the coriander leaves and the chilli. Serve with extra lime wedges, coriander and steamed basmati rice.
Nutrition
- 251kcals Calories
- 16.6g (9.9g saturated) Fat
- 18.8g Protein
- 5.3g (3.4g sugars) Carbs
- 2.3g Fibre
- 2.3g Salt
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