- Recipes
- Thai Prawn Curry
Ingredients
- 400ml coconut milk
- 1 tsp ginger root , or galangal
- 1½ tsp Thai red curry paste
- 2 Large baking potatoes
- 20ml olive oil
- 250g cooked prawns
- 1 red chilli
- 1 Stick lemongrass
- 1 tbsp lemon juice
- 20g fresh coriander
- 4 Cloves garlic
- 1 Cube chicken stock
Method
Step 1
Peel and dice the potatoes to approx 2cm squared cubes and place in a steamer (or boiling water) for approx 5 mins. Remove when softened but still firm. Add a generous drizzle of olive oil to a large frying pan, add the chopped chilli and garlic and fry on a low heat so as not to brown. Add the dried spices, the stock cube and the lemon juice and mix to a paste. Then add the red thai paste and mix again.
Step 2
Gradually add the coconut milk, and stir through on a medium heat. (Add the stick of lemongrass at this point if you haven't already added ground lemongrass). Add the potatoes to the curry and turn down to cook on a low heat for a further 5 minutes.
Step 3
Lastly add the prawns and a handful of fresh coriander and stir through for no more than a couple of minutes. Serve with brown basmati rice and dress with extra coriander
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On Offer
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Ocado Coriander 30g
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Ocado Mild Red Chillies 60g
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Oxo 12 Chicken Stock Cubes 71g
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Ocado Extra Virgin Olive Oil 1L
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