Spicy coconut prawns







Cook Time

20-25 Min


  • 3 fresh red chillies, seeded and chopped
  • 2 shallots, chopped
  • 1 lemon grass stalk, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 tablespoon groundnut oil
  • 2 kaffir lime leaves
  • 1 teaspoon soft brown sugar
  • 2 tomatoes, peeled and chopped
  • 250ml/9fl oz coconut milk
  • 700g/1 1⁄2lb large raw prawns, peeled and deveined
  • squeeze of lemon juice
  • salt
  • Using a mortar and pestle, pound together the chillies, shallots, lemon grass, garlic, turmeric and coriander until the mixture forms a paste.
  • Heat a wok until hot, add the oil and swirl it around. Add the spice paste and stir-fry for 2 minutes. Pour in 250ml/9fl oz water and add the lime leaves, sugar and tomatoes. Simmer for 8–10 minutes until most of the liquid has evaporated.
  • Add the coconut milk and prawns, and cook gently, stirring, for 4 minutes until the prawns are pink. Season with lemon juice and salt to taste. Serve immediately
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