Prawns in Fragrant Coconut Curry

Ingredients

• 500g (1.1 lb) prawns, peeled and deveined 500g (1.1 lb) prawns, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 tablespoons Thai red curry paste 2 tablespoons Thai red curry paste
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 2 kaffir lime leaves, torn 2 kaffir lime leaves, torn
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the bruised lemongrass and Thai red curry paste to the pan. Stir-fry for a minute until fragrant.
3. 3.
   Pour in the coconut milk and stir well to combine with the curry paste. Bring the mixture to a gentle simmer.
4. 4.
   Add the prawns to the pan and cook for 3-4 minutes, or until they turn pink and are cooked through.
5. 5.
   Stir in the fish sauce, palm sugar, and torn kaffir lime leaves. Simmer for another 2 minutes to allow the flavors to meld together.
6. 6.
   Remove the lemongrass stalks from the pan before serving.
7. 7.
   Garnish with fresh cilantro leaves and serve the Prawns in Fragrant Coconut Curry with steamed rice and lime wedges.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Thai red curry paste — Adjust the amount of curry paste according to your spice preference. Add more for a spicier curry or reduce for a milder version.
• Kaffir lime leaves — Tear the leaves before adding them to the curry to release their citrusy aroma.

Tips & Tricks

• For an extra burst of flavor, add a tablespoon of freshly squeezed lime juice to the curry just before serving.
• If you prefer a thicker curry, let it simmer uncovered for a few extra minutes to allow some of the liquid to evaporate.
• Customize the spiciness by adding sliced red chili peppers or chili flakes to the curry.
• If you can't find palm sugar, substitute it with brown sugar or coconut sugar.
• To make the dish more filling, add vegetables like bell peppers, snow peas, or bamboo shoots to the curry.

Serving advice

Serve the Prawns in Fragrant Coconut Curry over steamed jasmine rice or with a side of warm naan bread. Squeeze fresh lime juice over the curry just before eating to enhance the flavors. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

Present the Prawns in Fragrant Coconut Curry in a shallow bowl, allowing the vibrant colors of the curry and prawns to shine through. Place a lime wedge on the side of the bowl for an attractive garnish. Sprinkle some chopped cilantro over the dish for an added touch of elegance.