Thai prawn curry with mangetout peas
Time: ½ hour
- 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
- 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.
- 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.
- 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.
- Stir in the basil and coriander and serve over plain boiled Thai rice.