Prawn and Lemongrass Curry’s

It’s been a couple of days since Christmas now! I hope everyone is still feeling festive! The recipe today is for a lovely coconuty, gingery, lemongrassy curry that is so light and refreshing it might just be the perfect dinner right now when you feel like you can barely move from the sugar coma!!

Ingredients – serves 3-4

150-225g cooked and peeled prawns

Small knob of ginger, grated (for marinade)

1 lime, zest and juice (for marinade)

1 Shallot, finely chopped

Knob of Ginger, finely chopped

Fresh lemongrass, finely chopped (cut off both ends and get rid of any hard outer layers)

1 tsp lemongrass paste

1 Chilli, finely chopped

130g baby corn

1 Aubergine, cubed

400 ml Coconut milk

To serve: Coriander, Jasmine Rice

 

Method

Marinate the prawns in ginger and lime zest and juice.

Pop aubergine on a tray and roast in the oven on about 170 degrees Celsius for about 40 minutes.

After about 20 minutes get your rice sorted. Pop a pan of water on the hob and cook to packet instructions.

In a large frying pan or wok add the shallot and let this sweat for a while. Then add the lemongrass, chilli and ginger and let this cook for a while, occasionally stirring.

Add the coconut milk and about 100ml of water and stir. Bring this to the boil.

Bring back down to a simmer and then add the baby corn. Pop the lid on for about 5 minutes.

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At the point the rice is almost done, remove the aubergine from the oven and add this and the prawns to the curry and pop the lid back on for another couple of minutes.

Drain the rice and serve the curry, topped with some fresh coriander.

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This was so light and refreshing – such a great dish after a heavy few days! 

Enjoy!!

Love, A x

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