Thai coconut prawn curry

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
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

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.

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