Gradely Scran


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Main Courses

Thai prawn curry with mangetout peas


Time: ½ hour

Servings: 2

  • 300 g / 12 oz shrimps or prawns (I don’t know the difference), cooked or raw
  • 400 ml can of coconut milk (DON’T SHAKE THE CAN!)
  • 100 g / 3½ oz mangetout peas
  • 6 kaffir lime leaves
  • 2 stalks lemon grass, cut into 2-inch (4 cm) lengths
  • 2 cloves garlic, finely chopped
  • 1 knob of ginger root, finely chopped
  • 1 tsp Thai curry paste
  • 1 green chilli pepper, finely chopped
  • soy sauce
  • 2 tbsp each fresh basil and coriander, finely chopped
  1. Steam the mangetout peas (or microwave them) until they have turned bright green and have begun to cook somewhat, though still have a bit of bite (about 4-5 mins). Drain and rinse under cold running water to stop the cooking.
  2. If you’ve followed instructions and refrained from shaking the can, the coconut milk should have a thick layer of cream on the top. Put a couple of spoonsful of this into a wok or large frying pan with the curry paste, garlic, ginger and chilli. Cook, stirring, for a few minutes. Add the rest of the coconut milk, the lime leaves and lemon grass, and simmer for about 10 minutes.
  3. Add the prawns and mangetout peas and continue to simmer until everything has warmed through and the prawns are cooked (if they were raw in the beginning), about 5 minutes.
  4. Stir in the basil and coriander and serve over plain boiled Thai rice.