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Fragrant Vietnamese-style Lemongrass King Prawn Curry
Inspired by bo kho, a traditional Southern Vietnamese stew, you're going to love these warming flavours. Think responsibly-sourced king prawns, fluffy rice, fragrant lemongrass, curry powder and plenty of ginger and garlic. You'll add mangetout for your greens and scatter with coriander for freshness.
High protein
8 plants
Serving size
Ingredients
- 15ml hot honey (honey, chilli extract)
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 handful of fresh coriander
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 200g brown rice (100% Brown Rice)
- 2 tbsp tomato purée
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 160g mangetout
- 2 pak choi
- 40g creamed coconut
- 2 onion
Nutritional Information
Calories: 442
Protein: 25g
Carbs: 58g
Fat: 13g
Fragrant Vietnamese-style Lemongrass King Prawn Curry
Inspired by bo kho, a traditional Southern Vietnamese stew, you're going to love these warming flavours. Think responsibly-sourced king prawns, fluffy rice, fragrant lemongrass, curry powder and plenty of ginger and garlic. You'll add mangetout for your greens and scatter with coriander for freshness.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a measuring jug & a sieve
Cook the rice & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, finely slice the onions. Trim and cut the pak choi into bite-sized pieces. Dissolve the creamed coconut in the jug with 300ml boiling water
Build the dish
- Heat the large frying pan with 1 1/2 tbsp oil on medium-high heat. Once hot, add the onion and cook for 5-6 mins, until beginning to soften
- Add the ginger & garlic paste, lemongrass puree, tomato puree and curry powder and cook for 1 min, until fragrant
- Add the coconut mixture. Bring to the boil, then add the prawns and simmer for 9 mins, until the sauce thickens and the prawns are pink and cooked through
Last bits
- When the prawns have 5 mins remaining, add the mangetout and pak choi to the pan and cook until tender
- Roughly chop the coriander
- Stir through the hot honey and half the coriander. Season with salt and pepper
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the curry into bowls, with the rice alongside. Sprinkle over the remaining coriander
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