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Speedy prawn & coconut curry
This is a great weekday staple. Swap the prawns for cubed chicken breast or tofu for a bit of variation
Healthy1 of your 5 a day
Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins
Ingredients
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
Method
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.
