Prawn Lemongrass Curry
- Serves: 2
- Prep 15mins, Cook 20mins
- 467 kcals / serving
Recipe Info
Make this fragrant aromatic prawn curry in just over half an hour. It's sauce is a perfect blend of spicy, fresh and creamy.
Instructions
Step 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.
Step 2 -
Add in the spices and the vegetables, then stir to combine. COntinue to cook for five minutes, stirring frequently.
Step 3 -
Pour in the coconut milk, then add in the prawns. Cook until the prawns have defrosted and warmed through.
Step 4 -
Serve sprinkled with coriander and a squeeze of lime
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 Courgettes , 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
