FoodCoop Recipes
Authentic Thai Prawns with Chilli and Lemongrass
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.
Prep
10 minutes
Cook
60 minutes
Serves
2
Ingredients
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
Method
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.
