Sometimes (in fact quite a lot of the time) when I get home from work, I really want to cook something for supper that’s easy to make, full of flavour, and has some of my 5 a day in. There are lots of things I could cook that require an hour’s love, or 2 hours slow cooking, but often I just want to get home, put something on that will be ready within half an hour, or less, and eat before it gets too close to bedtime!

This is my go to recipe for exactly that. It’s super quick, very easy, packs a massive flavour punch, and goes down equally as well on sunny evenings as it does on cold winter ones.

Serves 2 or 3

Olive oil
1 onion
Half teaspoon of coriander seeds
Black pepper
1 clove garlic
1 stick of lemongrass
1 teaspoon medium curry powder
½ teaspoon turmeric
Pinch of saffron
1 tin coconut milk
Juice and zest of 1 lime
400g raw prawns
1 pack bean sprouts
Handful coriander leaves
1 red chilli
Lime, to serve

Heat a small amount of olive oil in a deep frying pan, over a medium heat. Add the finely chopped onion and fry for 3-4 minutes until it is turning translucent. Reduce the heat slightly; add the coriander seed, black pepper, crushed garlic clove, and finely sliced lemongrass, and fry for a further 2 minutes. Now stir in the curry powder, turmeric and saffron strands, and pour in the coconut milk (try to avoid the half fat stuff – I don’t know what they do to it to reduce its fat content, but whatever it is, it means it doesn’t cook as well, and tastes pretty strange).

Once the coconut milk is gently simmering, mix in the zest and juice of a lime, and the raw prawns. Stir everything together and simmer for 2 or 3 more minutes, or until the prawns have turned pink. Remove from the heat, chuck in the bean sprouts, and serve in bowls with rice noodles or rice, a few thin slices of chilli, a sprinkling of coriander leaves, and a wedge of lime.

And there you have it – supper ready in less time than it takes to get home from work.

What’s your go to meal when you want a super speedy supper?


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