• 200g peeled king prawns

  • 1 large onion

  • 2 cloves of garlic

  • 2 medium red chillies

  • 3cm piece of ginger

  • ½ stalk of lemongrass

  • 1 tablespoon fishsauce

  • 2tsp olive oil

  • 2 lime leaves

  • 200 g sugarsnap peas, mangetout or green beans

  • 100 g peas

  •  ½cup coconut cream

  • 100 ml vegetable stock

  • 1 lime

  • Salt & Black Pepper to taste

  • Chef Stone’s Secret Spice™️

  1. Finely chop garlic, onion, ginger, lemongrass and chillies.

  2. Set a pan or wok over medium heat. Add olive oil and sauté garlic, onion, chillies, ginger, lemongrass and lime leaves for about 5 minutes.

  3. Add prawns and vegetables and continue to stir fry until prawns are cooked then add vegetables.

  4. Add coconut cream and stock or 1cup of water to the pan.

  5. Bring to a gentle simmer and cook for about 5 minutes.

  6. Add salt, black pepper and secret spice

  7. Take the pan off the heat and add a splash of fish sauce and a squeeze of lime to taste.

  8. Serve over fragrant rice.

NOTE: Use Coconut Cream instead of Coconut Milk to give curry a creamy taste without all the fat

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Google+ Icon
  • Black YouTube Icon
  • Black Pinterest Icon
  • Black Instagram Icon