PRAWN COCONUT CURRY
INGREDIENTS
METHOD
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200g peeled king prawns
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1 large onion
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2 cloves of garlic
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2 medium red chillies
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3cm piece of ginger
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½ stalk of lemongrass
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1 tablespoon fishsauce
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2tsp olive oil
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2 lime leaves
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200 g sugarsnap peas, mangetout or green beans
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100 g peas
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½cup coconut cream
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100 ml vegetable stock
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1 lime
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Salt & Black Pepper to taste
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Chef Stone’s Secret Spice™️
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Finely chop garlic, onion, ginger, lemongrass and chillies.
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Set a pan or wok over medium heat. Add olive oil and sauté garlic, onion, chillies, ginger, lemongrass and lime leaves for about 5 minutes.
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Add prawns and vegetables and continue to stir fry until prawns are cooked then add vegetables.
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Add coconut cream and stock or 1cup of water to the pan.
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Bring to a gentle simmer and cook for about 5 minutes.
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Add salt, black pepper and secret spice
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Take the pan off the heat and add a splash of fish sauce and a squeeze of lime to taste.
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Serve over fragrant rice.
NOTE: Use Coconut Cream instead of Coconut Milk to give curry a creamy taste without all the fat
