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Lemongrass Prawn Curry

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 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

5 steps

  1. 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.

  2. Step 2

    Add the lemongrass, galangal paste and lime leaves; stir-fry for 2 mins until aromatic. 

  3. 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.

  4. 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.

  5. Step 5

    Serve in bowls with the rice, remaining Thai basil and a squeeze of lime, to taste.