Prawn curry

Prep 0 h : 15 m
Cook 0 h : 15 m


  • 50ml vegetable oil

    ½ onion, finely diced

    1 tbsp Malay-style curry powder

    1 tsp shrimp paste

    2 bird’s-eye chillies, finely chopped

    2 lemongrass stalks, halved and white part bruised

    600ml coconut milk

    3 tsp fish sauce

    600g green prawns, peeled, deveined, with tails intact

    Sliced spring onion, to serve

    Steamed rice, to serve


  • Heat oil in a large saucepan over medium-high heat, add onion and stir occasionally, until softened, 5-6 mins.

    Add curry powder and shrimp paste and stir until fragrant, 20-30 seconds.

    Add chilli and lemongrass, stir until fragrant, then stir in coconut milk and fish sauce, season to taste and bring to the boil.

    Reduce heat to low, simmer until just cooked, 4-5 mins.

    Scatter curry with spring onion and serve with rice.