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Naomi Crisante

Lemongrass Prawn Curry


Ingredients

  • 750g peeled green prawns
  • 1 tablespoon peanut oil
  • 1 red onion, cut into fine wedges
  • 2-3 cloves garlic, crushed
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon sambal oelek (chilli paste)
  • ½ teaspoon salt
  • 400ml can coconut milk
  • 1 stalk lemongrass, finely chopped
  • 1 tablespoon palm sugar or brown sugar
  • Grated rind of 1 lime
  • 2 tablespoons fresh lime juice
  • 200g snow peas, green baby beans or sugar snap peas, trimmed
  • ½ cup fresh coriander
  • Steamed long grain jasmine rice, for serving
  • lime wedges, for serving
  • Extra fresh coriander, for serving

Method

  1. Devein prawns, leaving tails intact. Heat oil in a wok and stir-fry onion, garlic, ginger and chilli paste until onion is tender.
  2. Add salt, coconut milk, lemongrass, sugar, lime rind and juice and simmer for 10 minutes until thickened slightly. (This can be done ahead of time – add extra chilli at this stage if not hot enough for your taste).
  3. Just prior to serving, heat curry and add prawns and snow peas and simmer for 10 minutes or until beans are tender.
  4. Add coriander and serve immediately with steamed rice, lime wedges and extra coriander.
  5. Note: if sauce is too thick, add a little water.
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Notes & Tips

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

Recipe Rating

4

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