Authentic Thai Prawns with Chilli and Lemongrass
Serves: 2 / Preparation time: 10 minutes / Cooking time: 1 hour
A seawater crustacean, with a hard outer shell and meaty white flesh inside. Grey in colour, until cooked when they turn a shade of orange. Mild, delicate, slightly sweet flavour. Quick and easy to cook.
- Firstly, put your rice on to boil in salted water for around 20 minutes, or until tender.
- Meanwhile prepare the prawns.
- In a pan or wok, heat a good glug (around 2 tbsp) of oil on a low heat. Add the chilli and garlic and cook for 1 minute to release their flavour.
- Bash the lemon grass so they release their fragrance, and add those to the pan as well. Cook for a further 30 seconds, stirring all the ingredients together.
- Stir in the curry paste, until it coats all of the other ingredients. Then add in the prawns and cook for around a minute, or until they just start turning orange.
- When this happens, pour in the coconut milk, and simmer for 5 minutes, until the prawns are cooked and tender and a pinky/orange colour.
- At the last minute add the coriander and stir through the rest of the dish.
- Serve on a bed of fluffy rice.
You will need:
- 400g king prawns
- 1 red chilli, deseeded and chopped
- 1 clove of garlic, peeled and finely chopped
- 2 sticks of lemongrass
- 1 tbsp of Thai green curry paste
- Half a can of coconut milk
- 150g rice large handful of coriander, roughly chopped
- juice of half a lime
- sesame/sunflower oil
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