INGREDIENTS Serves 4 Ready in 30 minutes
185 kcal 18.1 g carbs 6.4 g fat 12.9 g protein per portion
1 tsp fish sauce
2 garlic cloves
1 thumb size piece of ginger
1 green or red chilli (optional)
Half a fish stock cube dissolved in 100 ml water
1 stalk of lemon grass
2 onions
100 ml coconut cream ( I used the top bit out of a full can, where it separates)
400 ml can chopped tomatoes
1 tbsp mango chutney
1 tbsp ground coriander
Half tsp of turmeric
pinch of salt
150 g thawed frozen peas
220 g raw king prawns
A handful of chopped , fresh coriander
Peel and chop the onions. Peel the outer layer off the lemon grass and chop off a small piece each end and discard. Chop the remaining stalk into small slices, like you would a spring onion ! Peel and crush the garlic. Peel and grate the ginger. Add the onions,chilli,(if using),lemon grass, garlic, and ginger to a cooking pot, spray with cooking spray and cook for a few minutes until the onion softens.Add the ground coriander and turmeric and stir for a minute then add the coconut cream,tomatoes,fish sauce,fish stock. Blend with a stick blender. Add the mango chutney and salt. Give it a stir. (The sauce can be frozen at this stage if you want to.)
Add the raw prawns and the peas and heat until the prawns have cooked through and turned pink. This wont take too long. Add a handful of chopped fresh coriander.
I served this with peshwari naan bread and homemade coleslaw.
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