Preparation time – 15 minutes Cooking time – 10 minutes Serves – 4
INGREDIENTS 1 tbsp vegetable oil 2 cloves garlic, crushed 1 small brown onion, sliced ½ jar Lingham’s Malaysian lemongrass Curry Paste ½ cup TCC Premium Coconut Cream 1 stem lemongrass, bruised ½ cup water 1 cup carrots, sliced 500g green prawns 1 bunch broccolini, stems removed To taste salt ½ cup mint, torn
METHOD Place vegetable oil in a heated saucepan, add garlic and onions. Cook until soft and add Lingham’s Malaysian Lemongrass Curry Paste. Fry for several minutes until fragrant then add coconut cream, lemongrass stem and water. Bring to the boil and add carrots. Cook for 5 minutes, then add prawns. Simmer for 3 minutes, add broccolini and cook for 2 minutes. Remove the lemongrass, stir through salt and mint. Serve with rice.