Prawn & coconut curry

A little goes a long way here. Using a bit of coconut cream, rather than a lot of coconut milk, gives you the creamy taste, without as much fat.

Ingredients

• 1 large onion
• 2 cloves of garlic
• 1-2 fresh red chillies
• 3cm piece of ginger
• ½ stalk of lemongrass
• groundnut oil
• 2 lime leaves , optional
• 400 g raw, peeled king prawns, from sustainable sources
• 200 g sugarsnap peas, mangetout or green beans
• 100 g peas
• 50 g coconut cream
• 100 ml organic vegetable stock , optional
• Thai fish sauce or other Asian fish sauce
• 1 lime

Directions

1. Peel the onion and finely slice along with the chillies. Peel and finely chop the garlic and ginger. Discard the outer layer of the lemongrass and finely chop.
2. Drizzle 1 to 2 teaspoons of oil into a pan and sauté the onion, garlic, chilli, ginger, lemongrass and lime leaves (if using) over a medium heat for 4 to 5 minutes, until soft but not coloured.
3. Add the prawns, vegetables, coconut cream and stock (or 100ml of water) to the pan. Bring to a gentle simmer and cook for 3 to 5 minutes, or until the prawns are cooked through and the vegetables are tender.
4. Take the pan off the heat and add a splash of fish sauce and a squeeze of lime juice to taste.
5. Serve on a bed of rice (I like to garnish with sliced red chilli and coriander leaves) and lime wedges for squeezing over.