Thai Fragrant Coconut King Prawn Curry
A quick mid-week supper packed with flavour and texture and so colourful too.
“This is such a beautifully simple recipe and is ready in under half an hour,” says YouTuber and chef Ian Haste. “It is the perfect dish for using up any spare vegetables you have.”
Here’s how to whip it up…
1/2 onion, peeled
10 coriander leaves
Zest and juice of 1 lime
3/4 red chilli, finely sliced
4 kaffir lime leaves
1tsp peeled and grated ginger
1 garlic clove, peeled and crushed
1tsp vegetable oil
400ml tin of coconut milk
2tsp fish sauce
1 lemongrass stalk, lightly smashed or cut to release flavour
1tsp brown sugar
200g basmati rice
500 ml water
1/2 red pepper, deseeded and thinly sliced
250g frozen/raw king prawns, defrosted, cleaned and deveined
150g sugar snap peas, halved
1. Add the onion, three-quarters of the coriander, half the lime zest, the red chilli, two kaffir leaves, the ginger and garlic to a pestle and mortar and smash into a paste (or use a food processor).
2. Add the paste to a heated frying pan or wok with the oil and cook for 20- 30 seconds, then add the coconut milk, fish sauce, the remaining lime zest and two kaffir leaves, the lemongrass and sugar and bring to the boil, stirring regularly.
3. Meanwhile, add the rice with double the amount of water to a pan and bring to the boil. Once boiling, cook for three minutes, turn off the heat and put a lid on the pan so the rice can carry on steaming for seven to eight minutes. Do not stir as you want the rice to steam, absorb the water and fluff up.
4. Add the pepper, king prawns and sugar snap peas to the hot coconut milk and cook for two to three minutes until the prawns turn pink. Serve the rice and curry in separate bowls with a scattering of the remaining coriander and a final squeeze of lime.
The 7-Day Basket by Ian Haste, photography by Al Richardson, is published by Headline, priced £25. Available July 11 for £15.76 on Amazon.
Latest posts by Sally - Silversurfer's Editor (see all)
Leave a Comment!
Community Terms & Conditions
These content standards apply to any and all material which you contribute to our site (contributions), and to any interactive services associated with it.
You must comply with the spirit of the following standards as well as the letter. The standards apply to each part of any contribution as well as to its whole.
be accurate (where they state facts); be genuinely held (where they state opinions); and comply with applicable law in the UK and in any country from which they are posted.
Contributions must not:
contain any material which is defamatory of any person; or contain any material which is obscene, offensive, hateful or inflammatory; or promote sexually explicit material; or promote violence; promote discrimination based on race, sex, religion, nationality, disability, sexual orientation or age; or infringe any copyright, database right or trade mark of any other person; or be likely to deceive any person; or be made in breach of any legal duty owed to a third party, such as a contractual duty or a duty of confidence; or promote any illegal activity; or be threatening, abuse or invade another’s privacy, or cause annoyance, inconvenience or needless anxiety; or be likely to harass, upset, embarrass, alarm or annoy any other person; or be used to impersonate any person, or to misrepresent your identity or affiliation with any person; or give the impression that they emanate from us, if this is not the case; or advocate, promote or assist any unlawful act such as (by way of example only) copyright infringement or computer misuse.
Nurturing a safe environment
Our Silversurfers community is designed to foster friendships, based on trust, honesty, integrity and loyalty and is underpinned by these values.
We don't tolerate swearing, and reserve the right to remove any posts which we feel may offend others... let's keep it friendly!