Searching for something new to try in the way of seafood, something fusion and something New Zealand, I scored a direct hit with this.
Lemongrass Prawn Curry
Ingredients
- 1 tbsp vegetable oil
- 2 cloves garlic, crushed
- 1 small brown (yellow) onion, sliced
- ½ jar Lingham’s ® Malaysian lemongrass Curry Paste
- ½ cup TCC ® Premium Coconut Cream
- 1 stem lemongrass, bruised
- ½ cup water
- 1 cup carrots, sliced
- 500g 1½ cups) green prawns
- 1 bunch broccolini, stems removed
- Salt, to taste
- ½ cup mint leaves, torn
Preparation
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Place vegetable oil in a heated saucepan, add garlic and onions. Cook until soft and add Lingham’s Malaysian Lemongrass Curry Paste.
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Fry for several minutes until fragrant then add coconut cream, lemongrass stem and water.
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Bring to the boil and add carrots. Cook for 5 minutes, then add prawns.
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Simmer for 3 minutes, add broccolini and cook for 2 minutes. Remove the lemongrass, stir through salt and mint. Serve with rice.
Source
Find this and other similar recipes on Asian Inspirations.
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