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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.


  1. Firstly, put your rice on to boil in salted water for around 20 minutes, or until tender.
  2. Meanwhile prepare the prawns.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. At the last minute add the coriander and stir through the rest of the dish.
  8. 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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