Ingredients
- 1 largewhite onion, diced
- 1 tspStaffords Garlic Paste
- 1 tspStaffords Chilli Paste
- 1 tspStaffords Ginger Paste
- 1 stalklemongrass
- 4dried lime leaves
- 400 g tincrushed tomatoes
- 2 tspfish sauce
- 125 mlvegetable stock
- 400 mlStaffords Coconut Milk
- 500 gking prawns, deveined and tail on
- To servecooked white rice
- To servefresh coriander leaves
- To servelime wedges
- For cookingolive oil
- To tastesalt and pepper
Made with Staffords
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Method
Heat a drizzle of olive oil in a large sauté pan. Add the onion with a pinch of salt and sauté until soft.
Add the garlic, chilli and ginger pastes and cook for a minute until fragrant.
To prepare the lemongrass, slice off the hard bottom of the stem, slice down the side of the stalk and remove the hard, dried outer layer. Slice into thin rings.
Add the lemongrass to the pan along with the lime leaves, crushed tomatoes, fish sauce, stock and coconut milk. Bring to a low simmer and cook gently for 10 minutes to allow the flavours to develop.
Blend the curry sauce until smooth with a stick blender. (You can also use a blender, but take care with hot liquids and let the steam escape.)
Stir in the prawns and cook for 2 minutes until just cooked through and opaque.
Spoon the curry onto fluffy white rice, top with fresh coriander and serve with lime wedges.
