Thai curry with Prawns
44 Min
Intermediate
Did someone say 'Fakeaway'? You can fool your friends that this is the real thing with this authentic recipe for Thai Prawn Curry using our Maggi Coconut Milk Powder. P.S. Its also super easy too!
Ingredients
4
portions
ingredient_quantity
recipe ingredient
150
g
baby Thai aubergines (or diced aubergine)
1
piece
Lemon Grass
20
g
galangal root, peeled and grated
3
tablespoons
Sunflower Oil
150
g
baby Thai aubergines (or diced aubergine)
150
g
Beansprouts
150
g
red pepper, deseeded and sliced
100
g
spring onions, sliced
1
tablespoon
Thai green curry paste
60
g
Maggi Coconut Milk Powder
20
g
palm sugar
2
teaspoons
Maggi Liquid Seasoning
0.5
bunch
Thai basil leaves
4
tablespoons
Maggi Chilli and Garlic Sauce
240
g
Basmati or long grain rice (uncooked)
.
Nutrition Value
Carbohydrate
24.5 g
Energy
358.6 kcal
Fat
22.2 g
Fibre
4.8 g
Protein
4.7 g
of which: saturates
9.7 g
Sodium
462.9 mg
of which: sugars
14.4 g
Information per serving
Instructions
44 Minutes
-
Step 1
6 MinWash and peel the prawns (leaving the tail on) and remove the intestines with a cut on the back. -
step 2
6 MinFor the marinade: wash the lemongrass and cut into thin slices. Remove the peel from the galangal and cut into small cubes. Mix 2tbsp oil with the Maggi Chilli Sauce and Maggi Liquid Seasoning and place the peeled prawns in it for 15 minutes. -
step 3
6 MinFor the curry: wash the Thai eggplant and cut into quarters. Rinse bean sprouts. Wash the peppers, remove the seeds and white inner skin and cut into strips. Wash the spring onions and cut diagonally into slices. -
step 4
8 MinHeat 1 tablespoon oil in a pan, fry the Thai aubergines for about 4 minutes. Add the bean sprouts, peppers and the white part of the spring onions and continue to fry. Add curry paste and toast briefly. -
step 5
13 MinPrepare the coconut milk by making a paste with the powder and 2tbsp boiling water. Top up the coconut milk with cold water to 250ml. Add the coconut milk to the pan with an extra 200ml water. Dissolve the palm sugar in 1tbsp boiling water and add to the pan. Bring to a boil, sprinkle over the green part of the spring onions and simmer over low heat for 10 minutes. -
step 6
3 MinAdd the prawns to the curry for the last 3 minutes of the cooking time. -
step 7
2 MinWash the basil and cut into strips. Sprinkle over the curry after serving. Served with basmati rice.
