Spicy prawn and coriander Thai curry (gluten free)

Category:

Main

Free from:

gluten, lactose/milk, mustard, soya, sulphites, molluscs, meat, egg, nut, lupin

Contains:

sesame, fish, crustaceans, celery

Alternatives:

Replace the prawns with meat such as chicken, beef or pork. For a veggie option, omit the fish sauce and replace the prawns with mushrooms and sweet potato

Preparation time:

20 minutes

Cooking time:

Approximately 40 minutes

Serves:

Ingredients

2 pieces of lemon grass

1 inch galangal (dried or fresh)

3 green bird eye chillies

6 cloves of garlic (peeled)

3 shallots (peeled)

2 celery sticks (chopped)

2 tbsp sesame oil

25g fresh coriander

1 tsp coriander seeds (use ground if you prefer)

1 tsp cumin seeds (use ground if you prefer)

100ml water

1 star anise

1 tsp fish sauce

1 tsp rice vinegar

185g king prawns

200ml coconut milk (reduced fat or normal)

1 tsp sugar

1 yellow pepper

12 sugar snap peas

1 carrot (peeled and sliced)

185g king prawns

Method

1. Add the lemon grass, galangal, chillis, garlic, shallots, celery, oil and coriander to a blender. Blend until smooth

2. Mix the coriander seeds and cumin seeds together and add the water. Add this to the blended paste

3. Pour the mixture into a large saucepan. Bring to the boil, then simmer

4. Add the star anise, fish sauce and vinegar

5. Simmer until thick for about 15 minutes

6. Add the carrots and continue simmering for a further 15 minutes

7. Add the prawns, coconut milk, sugar, pepper and sugar snap peas. Simmer for 5 minutes

8. Remove the star anise before serving (if you can find it)

Serving suggestion: Serve with rice and prawn crackers

The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.

Thank you to Pete Williams for kindly sharing the recipe.