Prawn Curry

Servings: 3-4


  • 3 shallots, chopped
  • 3 garlic cloves
  • 2 bird’s-eye chillies, chopped and de-seeded
  • 25g fresh root ginger, chopped
  • 4 kaffir lime leaves
  • 1 tbsp dried lemongrass
  • 2 tsps fresh coriander, chopped
  • 1 tbsp fish sauce
  • Juice of 1 lime
  • 350g king prawns
  • 200ml coconut milk

Salt and pepper, to taste.
Coriander, chili and spring onion, to garnish.


1. Blend the shallots, garlic, chillies, ginger, lime leaves, lemongrass, coriander, fish sauce and juice of 1/2 the lime for 2-3 minutes until you make a paste.

2. Fry the paste over a medium heat for 1-2 minutes. Add the prawns and fry for a further 2-3 minutes. Turn down the heat and stir the coconut milk into the prawns and paste.

3. Add salt and pepper to taste, followed by the juice of the remaining 1/2 lime. Serve with rice and garnish with chopped fresh coriander, chili and spring onion.


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