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For the paste
- 1 lemongrass stalk, trimmed and roughly chopped
- 2 spring onions, trimmed and roughly chopped
- 1-2 green chillies, to taste, deseeded, roughly chopped
- 2 garlic cloves
- 2 1/2 cm (1in) piece fresh root ginger, roughly chopped
- 2 freeze dried kaffir lime leaves
- 1 large handful fresh coriander (including stalks), roughly chopped
- 2 Tbsp. soy sauce
- 1/2 tbsp fish sauce
For the curry
- 400 ml tin coconut milk
- 250 ml (8fl oz) vegetable/chicken stock
- 250 g (9oz) baby sweetcorn
- 300 g (11oz) raw peeled king prawns
- 150 g (5oz) mangetout
- Lime wedges, to serve
- Step 1
Start by making the curry paste. Put all of the paste ingredients into a food processor, saving some fresh coriander to garnish, and blend until the paste is as smooth as you can get it.
- Step 2
Bring the coconut milk to the boil in a large pan. Stir through curry paste and stock. Add the sweetcorn, simmer for 5min, then add the prawns and mangetout. Cook for 3min more or until prawns are bright pink.
- Step 3
Check the seasoning, then garnish with reserved coriander. Serve with Sticky Jasmine Rice, if you like, and lime wedges.
Freeze ahead
Make double the curry paste and freeze half. Will keep frozen for up to 3 months. So next time you fancy a curry, simply add the frozen paste to the boiling coconut milk and bring back up to the boil.
Per Serving:
- Calories: 274
- Total carbs: 8 g
- Sugars: 4 g
- Total fat: 19 g
- Saturated fat: 15 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
