October 13, 2015


King prawns - 600 gms (shelled, deveined and washed)
Lemongrass stalks - 2-3
Sunflower oil- 4 tbsp
Garlic cloves- 4 (sliced)
ginger - 2" shredded
Spring onions - 5-6 (chopped)
Tomato puree - 1 tbsp
Red pepper - 1 (chopped)

Fresh red chillies - 2-3 (finely chopped)
Kaffir lime leaves - 3-4
Coconut milk - 200 ml
Beansprouts - 100 gms
Fresh basil leaves - 12-15 (chopped)
Fish sauce or soya sauce - 1 tsp
Limes or lemon -2 (halved)
Paprika - 2 tsp
Chilli powder - 1/2 tsp
Chinese five spice powder - 1/2 tsp


  • Slit the lemongrass stalks lengthways, keeping each stalk in one piece.
  • Heat the oil in a wok and fry garlic,ginger, spices and spring onions.
  • Increase the heat and add the lemon grass, prawns, tomato puree, red pepper and chillies. Stir fry for 5 minutes, adding just enough water to keep the prawns moist.
  • Add the lime leaves and the coconut milk, and reduce the heat to maintain a gentle simmer for 5 minutes, stirring occasionally.
  • Add the beansprouts, basil, fish or soya sauce and enough water to create a thin rather than creamy sauce. Stir to mix, and simmer for a further 1-2 minutes.
  • Discard the lemongrass stalks, season to taste, garnish and serve with the lime or lemon halves for squeezing over the curry.

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