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.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 467
% Daily Value *
Total Fat 17g27%
Saturated Fat 43g215%
Sodium 122mg6%
Potassium 338mg10%
Total Carbohydrate 36g12%
Dietary Fiber 4g16%
Sugars 7g
Protein 57g114%

Vitamin A 39%
Vitamin C 153%
Calcium 16%
Iron 55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time15 mins
Total Time35 mins
Yields2 Servings

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
½ tsp Coriander (to taste)
Lime juice to serve

Method

1

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.

2

Add in the spices and the vegetables, then stir to combine. COntinue to cook for five minutes, stirring frequently.

3

Pour in the coconut milk, then add in the prawns. Cook until the prawns have defrosted and warmed through.

4

Serve sprinkled with coriander and a squeeze of lime