Jamie Oliver’s shrimp and coconut curry recipe is full of flavor, but so easy to make with one surprising change.
Chefs and restaurateurs like to use coconut cream instead of coconut milk because it contains less fat, so the total fat content per serving is 8.5 grams.
Sharing the recipe on her website, Jamie said: “A little goes a long way here.
“When you use a little coconut cream instead of a lot of coconut milk, you get a creamy taste without so much fat.”
This recipe serves three and can be made in as little as 20 minutes.
Prawn and coconut curry recipe
Ingredients
One large onion
Two cloves of garlic
One or two fresh red chilies
3 cm piece of ginger
½ stalk of lemongrass
peanut oil
Two lime leaves, optional
400 g of raw, peeled giant prawns, from sustainable sources
200 g of sugar snap peas, mangetout or green beans
100 g of peas
50 g of coconut cream
100 ml organic vegetable stock, optional
Thai fish sauce or other Asian fish sauce
One lime
Instructions
Start by peeling the onion and thinly slicing it with the chilies. Next, peel and mince the garlic and ginger. Remove the tough outer layer of the lemongrass and then finely chop it.
Heat one or two teaspoons of oil in a pan over medium heat. Add the onion, garlic, chilli, ginger, lemongrass and lime leaves (if using). Bake for 4-5 minutes until everything softens without browning.
Add the prawns, vegetables, coconut cream and either stock or 100ml water to the pan. Heat the mixture over low heat and cook for 3-5 minutes, until the prawns are fully cooked and the vegetables are soft.
Take the pot off the stove and then season with fish sauce and a squeeze of lime juice to your liking.
Serve over rice, Garnish with sliced red chilies and coriander leaves, lime wedges on the side for added flavor.
