Prawn Lemongrass Curry
Make this fragrant aromatic prawn curry in just over half an hour. It's sauce is a perfect blend of spicy, fresh and creamy.
Ingredients
- 600 g cooked king prawns
- 1 Red onion
- 3 Cloves garlic, minced
- 1 Small red chilli, sliced (optional)
- 2 Sticks lemongrass, bruised
- 1 Small chunk ginger, minced
- 2 Courgetteds , finely chopped
- 1 Red pepper, de-seeded and chopped
- 1 Tin coconut milk (we used lighter)
- 1 tsp Turmeric
- 1 tsp Cumin
- 1/2 tsp Coriander (to taste)
- Lime juice to serve
Instructions
- Start by heating some coconut oil in a pan. Add the onion and fry, stirring often, for a few minutes. Add in the garlic and continue to heat until the onion is becoming translucent.
- Add in the spices and the vegetables, then stir to combine. COntinue to cook for five minutes, stirring frequently.
- Pour in the coconut milk, then add in the prawns. Cook until the prawns have defrosted and warmed through.
- Serve sprinkled with coriander and a squeeze of lime
Nutrition
Nutrition Facts
Prawn Lemongrass Curry
Amount per Serving
Calories
467
% Daily Value*
Fat
17
g
26
%
Saturated Fat
43
g
269
%
Sodium
122
mg
5
%
Potassium
338
mg
10
%
Carbohydrates
36
g
12
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
57
g
114
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
