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Lemongrass Prawn Curry


  • 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


  • 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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