Rich Prawn Curry

A fragrant Thai-inspired prawn curry featuring a homemade shell stock, fresh spice paste, mangetout, and crunchy beansprouts.

Healthy Seafood Dairy Free Gluten Free Curry Prawns

Estimated Nutrition

Calories

185

kcal / serving

370 kcal total

Carbs

per serving

10 g total

Fat

per serving

14 g total

Protein

25g

per serving

50 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

Coconut Milk

NutsSeeds

piece

piece

clove

stalk

cut into 2.5cm pieces

handful

Coriander

fresh

pinch

Salt

to taste

OilsFats

Olive Oil

Seafood

piece

King Prawns

shells on

Vegetables

piece

Ginger

thumb-sized, peeled and chopped

piece

Red Bird's-Eye Chilli

100

Mangetout

shredded lengthways

100

Beansprout

Method

Divide beansprouts into bowls and pour the hot curry over them to serve.

Add coconut milk, salt, mangetout, and prawns then simmer for four minutes.

Shell the prawns and simmer the shells in a pan with water, lime leaves, and peppercorns for five minutes.

Blend garlic, lemongrass, ginger, chilli, and coriander in a food processor to form a rough paste.

Heat olive oil in a large saucepan and fry the spice paste for two minutes before adding 300ml of stock.

Strain the prawn stock through a sieve, discard the shells, and keep the liquid warm in the pan.