Lemongrass & Ginger Prawn Curry
★★★★★ Rating

Lemongrass & Ginger Prawn Curry

A quick and easy Thai-inspired curry perfect for busy weeknights. Ready in under 10 minutes!

The secret is our Lemongrass & Ginger Spice Paste which adds layers of aromatic depth. Feel free to subsitute whatever veg or protein you want.
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
10

INGREDIENTS

  •  1 tbsp oil
  •  4–6 tbsp Woolf's Kitchen Lemongrass & Ginger Spice Paste (adjust to taste)                                                                                   
  •  200ml coconut milk
  •  50ml water
  •  ½ red pepper, sliced
  •  80g sugarsnap peas
  •  200g raw king prawns, peeled and deveined
  •  Fish sauce, soy sauce, or sugar (to taste)
  •  Steamed rice, to serve

SHOP THE RECIPE

LEMONGRASS + GINGER SPICE PASTE
LEMONGRASS + GINGER SPICE PASTE
£4.99

DIRECTIONS

  1. Heat the oil in a pan over medium heat.
  2. Add the Lemongrass & Ginger Spice Paste and stir-fry for 1 minute until fragrant.
  3. Stir in the coconut milk and water, bringing it to a gentle simmer.
  4. Add the red pepper and sugarsnap peas. Cook for 3 minutes until the vegetables are tender-crisp.
  5. Add the prawns and simmer for 2–3 minutes, or until they are pink and fully cooked.
  6. Taste and season with fish sauce, soy sauce, and/or sugar, as desired.
  7. Serve hot with rice.
LEAVE FEEDBACK