Prawn and Coconut Curry


1 large onion

2 cloves of garlic

1-2 fresh red chillies

3cm piece of ginger

1/2 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


  1. Peel the onion and finely slice along with the chillies.
  2. Peel and finely chop the garlic and ginger.
  3. Discard the outer layer of the lemongrass and finely chop.
  4. Heat 1 to 2 teaspoons of oil in 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.
  5. Add the prawns, vegetables, coconut cream and stock (or 100ml of water) to the pan.
  6. Bring to a gentle simmer and cook for 3 to 5 minutes, or until the prawns are cooked through and the vegetables are tender.
  7. Take the pan off the heat and add a splash of fish sauce and a squeeze of lime juice to taste.
  8. Serve on a bed of rice (optional: garnish with sliced red chilli and coriander leaves) and lime wedges for squeezing over.
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