Quick Thai Prawn Curry

This is a great dish for those in a hurry who want a warm satisfying dish. Most of the ingredients are store cupboard items or can be substituted, or left out if you can not get your hands on them.

Serves 4

Ingredients :

30 or so cooked frozen prawns

1 onion large, diced

2 tbsp vegetable oil

1 or 2 green/red chilli, sliced

1 stalk of lemongrass, sliced

1 tbsp ground  cumin/coriander (each)

2 tbps Nam Pla (fish sauce) (or sub with soya sauce)

400g can of coconut milk

3 tbsp peanuts, ground roughly (or  sub with frozen fresh coconut)

3 tbsp of passata or two chopped tomatoes

1 lime

Method

1. Place prawns in bowl of boiling water to defrost and remove shells if present. 

2. Fry the onions in the oil until soft and golden.

3. Add the chilli, cumin, coriander, lemon grass and fry for two minutes.

4. Add the coconut milk and fish sauce, and stir well. Then add peanuts and tomato pasata and cook for five minutes.

5. Drain prawns and add and allow to heat through. If using uncooked prawns add 5-6 minutes before the end allow to boil again before simmering. Do not overcook prawns as they become tough. 

6. Serve with a quarter of a lime and more nam pla to taste.