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)

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

DIRECTIONS:
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.

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

  • Caroline

    I’ve always been a bit overwhelmed by all the ingredients required for curries.

    I dipped my toe in with this recipe and it turned out to be easy (even for a novice like me) and really delicious. Thank you for guiding me through my first curry recipe. Laksa, here I come!

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