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Red prawn curry

Name: Red prawn curry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 1 tablespoon peanut oil; 2-3 tablespoons Thai red curry paste; 1 tablespoon grated fresh ginger; 2 garlic cloves, crushed; 1 large red chilli, deseeded, thinly sliced; 1 small red onion, thinly sliced; 1 lemongrass stem (white part only), bruised; 2 kaffir lime leaves; 1 cup Thai basil leaves; 1 cup coriander leaves; 1/4 cup (60ml) fish sauce; 1 tablespoon sweet chilli sauce; 300ml chicken stock; 1/2 cup (125ml) coconut cream; 500g green prawns, peeled (tails intact), deveined; 1 1/2 tablespoons lime juice; Steamed rice, to serve

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It only takes a few minutes prep and a flash in the wok to make this vibrant prawn curry.

1 tablespoon peanut oil
2-3 tablespoons Thai red curry paste
1 tablespoon grated fresh ginger
2 garlic cloves, crushed
1 large red chilli, deseeded, thinly sliced
1 small red onion, thinly sliced
1 lemongrass stem (white part only), bruised
2 kaffir lime leaves
1 cup Thai basil leaves
1 cup coriander leaves
1/4 cup (60ml) fish sauce
1 tablespoon sweet chilli sauce
300ml chicken stock
1/2 cup (125ml) coconut cream
500g green prawns, peeled (tails intact), deveined
1 1/2 tablespoons lime juice
Steamed rice, to serve

Method

1.

Heat oil in a wok over medium-high heat. Add curry paste, ginger and garlic, and stir-fry for 1-2 minutes until fragrant.
2.

Add chilli, onion, lemongrass, lime leaves, and half the basil and coriander, and stir-fry for 1 minute. Add sauces, stock and coconut cream, then bring to a simmer.
3.

Add prawns and cook over medium heat for 5 minutes. Remove from heat. Add lime juice and remaining basil and coriander. Serve with rice.