Lemongrass Prawn Curry
By OcadoLife
Published on 30 April 2026
A bright, aromatic mix of lemongrass, lime leaves and galangal, simmered in a light coconut broth with succulent prawns and crunchy mangetout, this Lemongrass Prawn Curry from OcadoLife food editor Lauren Hoffman is fast, easy and a little bit special. Time and servings
15 minsTotal time
2Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 1 tbsp groundnut oil
- 2 heaped tbsp chopped frozen shallots
- 2 lemongrass stalks, finely chopped
- 1 tsp galangal paste
- 3 fresh lime leaves, scrunched
- 200ml light coconut milk
- 1 tbsp fish sauce
- 1 tsp reduced-salt soy sauce
- 1 tsp palm sugar or soft light brown sugar
- ¼ lime, juiced, plus extra to taste
- 165g raw king prawns
- 150g mangetout
- 30g Thai basil
- 300g cooked jasmine rice, to serve
Method
Step 1
Heat the oil in a pan over medium heat. Add the shallots with a small pinch of salt and fry for 2 mins or until soft.Step 2
Add the lemongrass, galangal paste and lime leaves; stir-fry for 2 mins until aromatic.Step 3
Pour in the coconut milk and bring to a gentle simmer. Add the fish sauce, soy sauce, sugar and lime juice, then taste and adjust as needed.Step 4
Tip in the king prawns and mangetout; simmer for around 3 mins, stirring occasionally, until the prawns are pink and the mangetout just tender. Remove the pan from the heat and stir in most of the Thai basil, reserving a few leaves to garnish.Step 5
Serve in bowls with the rice, remaining Thai basil and a squeeze of lime, to taste.