Jamie Oliver’s prawn and coconut curry recipe is a flavour explosion, but it’s surprisingly simple to make. The secret? A clever swap that makes it lighter and even quicker to prepare. Oliver suggests using coconut cream instead of coconut milk, as it contains less fat, bringing the total fat per serving down to 8.5g. This little change doesn’t compromise on the creamy taste, as Oliver emphasizes, “A little goes a long way here.” This recipe serves three and can be ready in just 20 minutes, making it perfect for a weeknight dinner.
Here’s what you need:
* One large onion
* Two cloves of garlic
* One to two fresh red chillies
* 3cm piece of ginger
* 1/2 stalk of lemongrass
* Groundnut oil
* Two lime leaves (optional)
* 400g raw, peeled king prawns (from sustainable sources)
* 200g sugarsnap peas, mangetout or green beans
* 100g peas
* 50g coconut cream
* 100ml organic vegetable stock (optional)
* Thai fish sauce or other Asian fish sauce
* One lime
Ready to cook? Let’s get started:
1. Start by peeling and thinly slicing the onion and chillies.
2. Peel and finely mince the garlic and ginger.
3. Remove the tough outer layer of the lemongrass and chop it finely.
4. Heat one to two teaspoons of oil in a pan over medium heat.
5. Add the onion, garlic, chillies, ginger, lemongrass, and lime leaves (if using) to the pan. Sauté for four to five minutes until everything softens without browning.
6. Add the prawns, vegetables, coconut cream, and either the stock or 100ml of water to the pan.
7. Bring the mixture to a gentle simmer and cook for three to five minutes until the prawns are fully cooked and the vegetables are tender.
8. Remove the pan from the heat, season with a splash of fish sauce and a squeeze of lime juice to your liking.
9. Serve over rice, garnished with sliced red chillies and coriander leaves, with lime wedges on the side for an extra burst of flavour.
Enjoy this fragrant and comforting dish!
