Prawn Curry with Coconut and Lemongrass

1 tablespoon oil
1 large onion, finely chopped
3 garlic cloves, minced
4 stalks lemongrass, pale ends finely chopped

1 pound king size prawns, peeled and deveined, tails on
2 tablespoons fresh ginger, minced
1 teaspoon black pepper, freshly ground
2 red hot chillis, minced (optional)

2 tablespoons curry powder
4 tablespoons soy sauce
3 tablespoons fish sauce
4 ounces (1 can) unsweetened coconut milk (light is fine)

Serves 4
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In a large pan or wok, heat the oil over medium heat. Add onion, garlic and lemongrass and cook until onions are turning golden, about 5-7 minutes. Stir frequently. Stir in ginger, pepper and chillis (if using). Add the prawns and cook until they turn orange/white, about 10 minutes.
Now stir in curry powder, soy sauce, fish sauce and coconut milk. Reduce heat to medium-low. Cover pan with a lid and let simmer for another 10 minutes. Remove lid and simmer until sauce has thickened a little.
Serve hot over brown rice.
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