Speedy prawn & coconut curry

Name: Speedy prawn & coconut curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 260 g Essential Long Grain Rice; 2 tsp Essential Sunflower Oil; 2 cm piece ginger, peeled and finely grated; 1 clove, garlic crushed; 1 stalk lemongrass, crushed with a rolling pin; 1 tbsp mild curry powder; 450 ml fish or vegetable stock; 250 ml Essential Reduced Fat Coconut Milk; 1 tbsp fish sauce; 1 tsp caster sugar; 450 g pack Essential Crunchy Vegetable Stir Fry; 180 g pack Essential Raw King Prawns; 1 Essential Lime, cut into wedges

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Scarlett Moffatt on episode 10, season 1, of Dish, the Waitrose podcast.

4.5 out of 5 stars(3) Rate this recipe

Healthy1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

260g Essential Long Grain Rice
2 tsp Essential Sunflower Oil
2 cm piece ginger, peeled and finely grated
1 clove, garlic crushed
1 stalk lemongrass, crushed with a rolling pin
1 tbsp mild curry powder
450ml fish or vegetable stock
250ml Essential Reduced Fat Coconut Milk
1 tbsp fish sauce
1 tsp caster sugar
450g pack Essential Crunchy Vegetable Stir Fry
180g pack Essential Raw King Prawns
1 Essential Lime, cut into wedges

Cook the rice according to pack instructions. Meanwhile, heat the oil in a medium saucepan over a medium heat. Add the ginger, garlic, lemongrass and curry powder and cook, stirring for 30 seconds, until fragrant
Add the stock, coconut milk, fish sauce and sugar. Bring to the boil, then simmer gently for 10 minutes. Remove and discard the lemongrass. Add the stir fry vegetables to the pan and simmer for another 2 minutes, then stir in the prawns and cook until pink and opaque.
Squeeze in a little lime juice to taste, then serve with the rice and more lime wedges on the side.

Cook’s tip

Adapt this recipe to use any leftover vegetables in your fridge. For example, green beans, cubed squash, sliced red onions and spinach is a colourful combination that could be used instead of the stir fry pack. Just add the squash at the same time as the coconut milk to give it enough time to cook.

And to drink...

This dish goes perfectly with Cave de Beblenheim Pinot Gris Reserve, a balanced white bursting with ripe fruit aromas and rich, smoky flavours. Or try it with Waitrose Prosecco, a smooth, fresh and fruity Italian fizz.

Typical values per serving when made using specific products in recipe