This Thai Red Prawn Curry will have your tastebuds doing somersaults, it's packed with zingy lemongrass and zesty lime for an uplifting twist. Best of all it's super quick to prep and cook.
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
coconut milk 1
red Thai curry paste 5 tbsp
lemongrass 1
bell pepper 2 (sliced)
green beans 200 g
lime 1 (zest)
fresh basil 1 handful (leaves picked)
maple syrup 1 tbsp
prawns 240 g
basmati rice 240 g
Method
Deseed and slice the bell pepper. Zest and juice the lime. Pick the basil leaves. Bruise the lemongrass with the back of a knife then finely chop it.
Add the curry paste, coconut milk and lemongrass with a pinch of salt and pepper to a frying pan or pot and simmer for 5 minutes.
Meanwhile, cook the rice according to the packet instructions.
Stir in the sliced bell pepper, green beans, lime zest and maple syrup and simmer for a further 5 minutes. Season to taste with the lime juice.
Finally, add the prawns and fresh basil to the pan and simmer for 5 minutes until the prawns are cooked.
