Prawns with Lemongrass, Chilli and Coconut

This is a simple little Thai inspired dish that went down an absolute treat. Using the inspiration of a Thai curry, I narrowed down the ingredients to be much less complex, while still trying to retain the 4 flavour profiles, sweet, sour, salty and spicy. The results were great – a lovely balance of all four. I’m loathed to use the “curry-in-a-hurry” cliché – but this was created in a snap and really rather special. Give it a try.

INGREDIENTS: (serves 2)
300g tiger prawns (peeled and deveined)
3 lemongrass stalks (white parts only, sliced)
1 tablespoon fresh ginger (roughly chopped)
4 cloves garlic (chopped)
3 hot thai chillies (chopped – seeds in)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons coconut oil (or vegetable/peanut oil)
250ml coconut milk
2 tablespoons fish sauce
1/2 cup red capsicum (cut into slices)
100g French beans (cut in half lengthways)

Fresh coriander
2 tomatoes (cut into segments)
1 lime (cut into segments)

In a food processor, blend together the lemongrass, ginger, garlic, chilli, salt and pepper into a course paste. Add a couple of tablespoons water if needed to get it going.

Heat a wok with the oil over a moderate/high heat until hot. Add the paste to the pan and stir fry for 2 minutes until lightly golden. Add half the coconut milk and stir once. Reduce the heat slightly then let the sauce simmer gently for 3-4 minutes, stirring regularly until reduced and the oil is just beginning to separate. Add the prawns and stir fry for 3-4 minutes more until they’re cooked through. Add the remaining coconut milk, the capsicum, beans, fish sauce and about 1/3 cup water and stir until just boiling. Cook for 1 minute then remove from the heat and serve.

Sprinkle over lots of coriander and tomatoes and serve over fluffy Jasmine rice. Serve the lime alongside to squeeze over as you see fit!

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