Prawns with Lemongrass

Serves

4

Ingredients

• 2 tablespoons olive oil

• 2 teaspoons crushed ginger

• 2 cloves garlic, crushed

• Bunch fresh coriander, finely sliced

• 2 teaspoons turmeric

• 2 sticks finely sliced lemongrass

• 1½ teaspoons cumin

• 2 red chillies, finely sliced

• 2 tablespoons lime juice

• 500g green prawns

• 400g tin crushed tomatoes

• 3 spring onions, finely sliced

• 400ml can Trident Coconut Cream

• 1 large capsicum, sliced julienne

• 200g snow peas

• Basmati rice, to serve

Instructions:

• Heat olive oil in wok. Add ginger, garlic, coriander, turmeric, lemongrass, cumin, chillies, and some of the lime juice to loosen mixture. Add prawns and cook untill just pink. Remove from wok.

• In the wok, mix tomatoes, spring onions and Trident Coconut Cream. Simmer for 10 minutes. Add capsicum, snow peas, prawn mixture and remaining lime juice then cook for a further 5 minutes.

• Serve with basmati rice.