Thai prawn curry

As we tucked in to this the fella announced that it was on par with my lamb curry (recipe for which will follow at some point) – result! It really was yummy, only I didn’t write my amounts down, so I hope I get this right 🙂

Ingredients: (serves 2)

Small bag of frozen king prawns

2 shallots finely chopped

1/3 to 1/2 a green pepper chopped (quite chunky)

Tbsp coconut oil

2/3 of a can of coconut milk (I use Biona organic)

Thumb sized piece of ginger peeled and grated

2 cloves garlic crushed

1 large green chilli finely chopped with some seeds (depending on heat preference)

3 kaffir lime leaves finely chopped

Lime juice

Tbsp fish sauce (Tesco’s own has no additives)

1 lemongrass peeled and finely chopped (just use the softer bit in the middle if you aren’t blending it)

Fresh coriander chopped (amount depends on how much you like! I like a lot :))

How to:

Put your pan or wok on to a medium heat with the coconut oil in. Once hot add the garlic, ginger, chilli, kaffir and shallots and let them all sizzle together for a few minutes, stirring often. Once the shallots have softened add the coconut milk. Leave it to simmer until the sauce thickens and reduces down a bit. Add in the green peppers and let them cook for a few minutes along with the fish sauce and the juice of half a lime.

Then add in the prawns. If they’re already cooked all they need is heating through. If they’re not cooked keep cooking until they’re pink.

Now taste it. Does it need anything? More salt… add another splash of fish sauce. More lime… add another squeeze. Right at the end at the fresh coriander, and if you like it as much as I do, add more fresh stuff to the plate when it’s ready!

Serve up with courgette noodles. This was uber-tasty!



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