Preparation : 5 min | Resting : - |
Cooking : 20 min | Equipment : |
Difficulty : | Rating : 5 rates |
Download the recipe : | |
Programmes
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accessories
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400 | g peeled prawns, precooked |
1 | onion, quartered |
½ | red chilli pepper, deseeded |
500 | ml coconut milk |
2 | garlic cloves |
1 | stalk lemongrass |
2 | tbsp olive oil |
2 | tsp fish stock powder (optional) |
2 | tsp ground coriander |
2 | tsp curry powder |
8 | g bunch Thai basil, |
washed, leaves removed |
1 | Discard the tough outer leaves of the lemongrass stalk, keeping only 6cm from the bulb end. Thinly slice the stalk and set aside. |
2 | Put the olive oil into the metal bowl. Add the onion, garlic (crushed), lemongrass and chilli pepper. Run the EXPERT programme 30 seconds/speed 13 (without heating). If necessary, push the mixture down. |
3 | Add the coconut milk, fish stock, coriander and curry powder; restart the EXPERT programme, 10 minutes/speed 3/100 °C. |
4 | Finally, add the prawns and the Thai basil; continue cooking with the EXPERT programme, 10 minutes/speed 0/100 °C , if necessary adjust the cooking time. |
5 | Serve the prawn curry with basmati rice. |
Loved this recipe when I cooked it the 2nd time adding raw prawns for the last 10 minites of cooking. They came out perfectly cooked.
This dish is quick and easy with a mild curry flavour. I used a heaped teaspoon of chopped green chilli and fish oil instead of fish stock.