Achievable for under a tenner, and this is a real fresh one. The peas give it the perfect sweet bursts.
Remember to defrost your prawns a couple of hours before cooking!
Cooking Time (includes preparation time): 30 Minutes
- 2006 Frozen Prawns - £3.50
- 1 Brown Onion - £0.16
- Coriander Seeds - £0.85
- Bunch of Coriander - £0.70
- Knob of Ginger - £0.26
- Garlic - £0.30
- 3 Vine Tomatoes - £0.33
- 1 Lime - £0.35
- 400ml Coconut Milk - £0.80
- 400g Basmati Rice - £0.60
- Lemongrass Puree - £0.90
- Red Chillies - £0.60
- 200g Frozen Peas - £0.60
- Total Cost – £9.95 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Into a blender add a large knob of ginger (peeled), 2 cloves of garlic, 2 quartered vine tomatoes, a handful of coriander stalks, a teaspoon of lemongrass puree, a teaspoon of coriander seeds and a red chilli. Blitz until smooth.
- Chop up an onion and chuck it into a frying pan with a splash of olive oil. Cook until soft, and then introduce your prawns. Fry lightly for 2 minutes on each side, and then pour in your paste. Coat the prawns in the paste, and then pour in your coconut milk.
- Get your rice on (follow pack instructions).
- Once the curry has thickened (8-10 minutes) add your frozen peas, a large handful of chopped coriander and the juice of half a lime. Stir everything in. Once the peas are cooked through, remove the curry from the heat.
- Serve it on the steaming hot rice with any leftover coriander leaves scattered on top. Enjoy!