Tom Kerridge's Thai prawn red curry

Name: Tom Kerridge's Thai prawn red curry | Asda Good Living
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 750g large prawns, shells on; 500ml fresh fish stock; 1 stem lemongrass, bashed and halved lengthways; 4 kaffir lime leaves; 1tbsp vegetable oil; 1 large onion, sliced; 4 cloves garlic, finely chopped; 2.5cm piece ginger, finely grated; 3tbsp (60g) Thai red curry paste; 300ml full-fat coconut milk; 175g baby corn, halved lengthways; 1 large red pepper, cored, deseeded and cut into large dice; 100g mangetout or sugar snap peas, halved; 120g drained tinned bamboo shoots; 100g bean sprouts; Handful of coriander, roughly chopped; 1 long red chilli, finely sliced (optional)

'This fragrant curry is a treat for all the senses!'

By Asda Good Living,7th January 2018

(42 votes)

Cook: 45 Mins

Serves: 4

Price: £3.44 per serving

Nutritional Information

Each 674g serving contains

Energy
1692kj
404kcal

20%

Fat
20.2g

High
29%

Saturates
11.5g

Med
58%

Sugars
9.4g

Med
10%

Salt
1.69g

High
28%

of your reference intake.
Typical energy values per 100g:
251kj/60kcal

Ingredients

750g large prawns, shells on

500ml fresh fish stock

1 stem lemongrass, bashed and halved lengthways

4 kaffir lime leaves

1tbsp vegetable oil

1 large onion, sliced

4 cloves garlic, finely chopped

2.5cm piece ginger, finely grated

3tbsp (60g) Thai red curry paste

300ml full-fat coconut milk

175g baby corn, halved lengthways

1 large red pepper, cored, deseeded and cut into large dice

100g mangetout or sugar snap peas, halved

120g drained tinned bamboo shoots

100g bean sprouts

Handful of coriander, roughly chopped

1 long red chilli, finely sliced (optional)

Method

Peel the prawns and remove the veins, leaving the tails intact. Set aside until needed. Put the heads and shells in a pan and pour on the fish stock and 250ml water to cover. Add the lemongrass and 2 of the kaffir lime leaves. Bring to the boil and reduce to a simmer until the liquor has reduced by half.

Heat the oil in a large nonstick wok. Add the onion and stir fry for 2-3 mins, then toss in the garlic and ginger and stir fry for another 2 mins. Stir in the curry paste and cook for 1 min, stirring all the time.

Strain the prawn stock through a fine sieve, discarding the shells, and pour into the wok. Add the remaining kaffir lime leaves and bring to the boil. Pour in the coconut milk, add the baby corn and simmer for 5 mins.

Add the red pepper, mangetout, bamboo shoots and prawns. Bring to a simmer and simmer gently for 5 mins or until the prawns are cooked.

Remove the pan from the heat and stir in the bean sprouts and coriander. Serve in large warmed bowls, sprinkled with sliced red chilli, if you like.