Recipe

Lemongrass prawn & pea curry

  • 20 mins cooking
  • Serves 4
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Ingredients

Lemon grass prawn & pea curry
  • 1 tablespoon vegetable oil
  • 2 cup (500ml) chicken stock
  • 1 cup (250ml) coconut milk
  • 1 tablespoon fish sauce
  • 2 tablespoon brown sugar
  • 2 tablespoon lime juice
  • 800 gram uncooked medium tiger prawns, shelled, deveined, tails intact
  • 1 cup (120g) frozen peas
  • 1 lime, cut into wedges
  • 1 bunch (100g) fresh coriander, with roots attached
  • 10 centimetre (20g) stick fresh lemongrass, coarsely chopped
  • 6 centimetre (30g) fresh ginger, thickly sliced
  • 1 fresh small thai green chilli, coarsely chopped
  • 2 (50g) shallots, coarsely chopped
  • 2 clove garlic, quartered
  • 2 tablespoon water

Method

Lemon grass prawn & pea curry
  • 1
    To make lemongrass curry paste, wash coriander roots and stems and chop coarsely (you need 2 tablespoons). Pick ¼ cup of coriander leaves; reserve remaining leaves for serving. Blend or process lemongrass, ginger, chilli, shallot, garlic, coriander root and stem mixture, coriander leaves and the water until smooth.
  • 2
    Heat oil in a large saucepan over medium heat. Stir curry paste over heat for 5 minutes or until fragrant. Add stock, coconut milk, sauce, sugar and juice. Simmer uncovered for 5 minutes.
  • 3
    Add prawns and peas to pan. Simmer, uncovered, 3 minutes or until prawns change colour. Season to taste.
  • 4
    Serve curry sprinkled with reserved coriander leaves; serve with lime.

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