Thai Prawn Curry
By Nutritious Delicious Ltd
Published on 28 June 2022
With the curry itself taking next to no time to prepare, ensure you get the rice on first!.Time and servings
45 minsTotal time
4Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 400 ml of coconut milk
- 1 tsp of ginger root, or galangal
- 1.5 tsp of thai red curry paste
- 2 large of baking potatoes
- 20 ml of olive oil
- 250 g of cooked prawns
- 1 red chilli
- 1 tbsp of lemon juice
- 20 g of fresh coriander
- 4 cloves of garlic
- 1 cube of chicken stock
- 1 stick of lemongrass
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