Angela Hartnett cooked this recipe for Nick Grimshaw and guest Scarlett Moffatt on episode 10 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever your get your podcasts.
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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.
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.
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
Energy | 1,631kJ/ 388kcals |
|---|---|
Fat | 12g |
Saturated Fat | 4.8g |
Carbohydrates | 48g |
Sugars | 6.4g |
Fibre | 4.4g |
Protein | 19g |
Salt | 1.5g |
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