Prawn and coconut stir-fry

Prawn and coconut stir-fry

By
From
From Pasta to Pancakes
Serves
2-4
Photographer
Claire Peters

I love a good pungent stir-fry – great when you have some mates round. It’s easy to find ready-cooked prawns at the supermarket, so all you have to do is add them at the end. Add a few noodles and you’re done.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 cm piece ginger, peeled and chopped finely
3 garlic cloves, peeled and crushed
3 spring onions, chopped
1 green chilli, chopped
4 tablespoons coconut milk
285g small ready-cooked prawns
1 tablespoon coriander, chopped

Method

  1. Heat the oil in a frying pan, then add the ginger, garlic, spring onions and chilli.
  2. Fry for 2 minutes, stirring constantly. You should be hit with delicious and fragrant flavours.
  3. Add the coconut milk and mix around for 3 minutes until hot.
  4. Right at the end throw in your prawns.
  5. Scatter with coriander and serve.

Optional extras:

  • I sometimes like to add some chopped cashew nuts or peanuts to this.

Serving suggestions:

  • Eat with delicious coconut noodles.

Leftovers:

  • Unfortunately this doesn’t keep well because of the prawns. So eat up!
Tags:
student cooking
easy
healthy
budget
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