This has got to be one of my favourite Jamie Oliver recipes, his red Thai prawn curry 100% home made – no pre bought paste here! It is fragrant and full of flavour, give it a try and you won’t regret it.
2 red peppers roasted until soft (you can roast these beforehand whilst you are using the oven for something else to save time and money)
2 sticks of fresh lemongrass
1 tsp tomato paste (or tomato sauce or a few small fresh tomatoes – it is just to give colour)
Thumb nail size of fresh ginger
1 tablespoon soya sauce
1 big handful of fresh coriander
1 tsp sugar (or equivalent)
3 TBSP olive oil
1 tsp toasted sesame oil
5 lime leaves (main vein removed)
X cIoves garlic
1 red chilli
1 bag king prawns (I use frozen or fresh prawns that are shelled and pre cooked)
1 bag snap peas or mange tout
1 tin coconut milk
Chop the chilli, ginger and lemongrass. The lemongrass is best to whack with a big knife so that is starts to unravel, it is then easier to slice.
Blend the peppers (stalk and seeds removed), garlic, chilli, lime leaves, ginger, coriander and sugar. Then add soya sauce, tomato paste, fish sauce and olive and sesame oil (add the oil slowly) and pulse a few times.
Add mixture to a wok/deep dish pan with 1 tablespoon if the olive oil and heat for a few minutes. Then add the coconut milk and prawns and cook for 7 minutes. Then add the mange tout and cook for a further 2-3 mins. Serve with additional chopped coriander and rice of choice, Jamie uses jasmine rice.