Prawn Curry

Servings: 3-4

INGREDIENTS:

  • 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.

PREPARATION:

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.

4. ENJOY!

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