Prawn Coconut Curry

Food Main Courses Quick Meals
4 Servings
500g raw tiger prawns, shells off & de-veined
3 tbsp ground nut oil
1 onion, chopped
1 courgette, chopped
1 red pepper, chopped
1 handful shiitake mushrooms
3 garlic cloves, finely grated
2.5cm/1in piece root ginger, finely grated
Small bunch fresh coriander
1 tin coconut cream
To taste soy sauce
To taste fish sauce
  1. Sauté the onions in ground nut oil because it is flavourless, along with the red peppers and courgettes to give it a bit of colour
  2. Add a splash of fish sauce, soy sauce, and leave until the vegetables are softened
  3. Chuck in a tin of coconut milk then add the king prawns and mushrooms and poach them in the sauce
  4. Add a handful of fresh coriander, the garlic and ginger and simmer until it bubbles
  5. Season and serve with brown rice and a crisp, dry, white wine like a Sancerre or a Chablis