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Lemongrass Prawn Curry



  • 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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Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Lemongrass Prawn Curry.


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