Lemongrass and Coconut Prawn Curry (Recipe)

Coconut Prawn Curry

I stockpile cans like there's no tomorrow. Chopped and plum tomatoes, baked beans, chickpeas, kidney beans, cannellini beans, sweetcorn, pilchards, sardines, corned beef, condensed milk, random meat products which I bought partly because of their amusing names, and even a forlorn tin of Libby's pumpkin, waiting, always waiting, to be turned into pumpkin pie some (Thanksgiving) day.

The other tin which stares at me reproachfully is one of coconut milk. "You only ever use me to make ohn-no khao swè", it says to me. "I am so versatile and exciting. DO SOMETHING WITH ME. LET ME LIVE".

So I made up this dish.

Coconut Prawn Curry Recipe

Serves 4

• 500g large raw prawns
• 3 tbsp oil
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 lemongrass stalk, trimmed of woody bits and finely chopped OR 1 tsp lemongrass paste
• 1 tbsp Marigold bouillon
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin coconut milk
• 1 tbsp fish sauce
• Small handful of coriander leaves

De-vein the prawns, and slice into their backs with a small, sharp knife by a few millimetres so they butterfly slightly. Set to one side.

Heat the oil in a wok or large saucepan on medium-high. Add the onion, garlic and lemongrass and stir-fry for 5 minutes till fragrant. 

Add the bouillon and mix thoroughly, and then add the tomatoes and 100ml water. Simmer for 30-45 minutes till the tomatoes break down.

Add the coconut milk, mix thoroughly and then simmer for another 15 minutes. Stir in the fish sauce and then turn the heat up to high.

Add the prawns and stir for 4-5 minutes till they turn pink. 

Scatter coriander leaves on top and serve immediately with steamed rice.