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Speedy prawn & coconut curry

Speedy prawn & coconut curry

By Artem Savchenko
10’ Prep time
25’ Cook time
35’ Total time
388 Calories
4 Serving

Summary

Angela hartnett cooked this recipe for nick grimshaw and guest scarlett moffatt on episode 10, season 1, of dish, the waitrose podcast. discover all recipes prepared by angela hartnett on seasons 1-3 of the dish podcast. dish is available on apple podcasts, spotify or wherever you get your podcasts.
Artem Savchenko 0 Followers

Step by Step

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Step 1

Cook the rice according to pack instructions. Meanwhile, heat the oil in a medium saucepan over a medium heat. Add the ginger, garlic, lemongrass and curry powder and cook, stirring for 30 seconds, until fragrant
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Step 2

Add the stock, coconut milk, fish sauce and sugar. Bring to the boil, then simmer gently for 10 minutes. Remove and discard the lemongrass. Add the stir fry vegetables to the pan and simmer for another 2 minutes, then stir in the prawns and cook until pink and opaque.
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Step 3

Squeeze in a little lime juice to taste, then serve with the rice and more lime wedges on the side.

Ingredient

  • Ginger
    Ginger
    2 cm
  • Lemongrass
    Lemongrass
    1
  • Caster sugar
    Caster sugar
    1 tsp
  • Fish sauce
    Fish sauce
    1 tbsp
  • Mild curry powder
    Mild curry powder
    1 tbsp
  • Essential reduced fat coconut milk
    Essential reduced fat coconut milk
    250 mls
  • Essential lime
    Essential lime
    1
  • Essential raw king prawns
    Essential raw king prawns
    180 grams
  • Stock
    Stock
    450 mls
  • Essential sunflower oil
    Essential sunflower oil
    2 tsp
  • Essential long grain rice
    Essential long grain rice
    260 grams
  • Essential crunchy vegetable stir fry
    Essential crunchy vegetable stir fry
    450 grams
  • Garlic clove
    Garlic clove
    1

Nutrition Facts

View nutrition facts
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