1 large white onion, diced
1 tsp Staffords Garlic Paste
1 tsp Staffords Chilli Paste
1 tsp Staffords Ginger Paste
1 stalk lemongrass
4 dried lime leaves
400g tin crushed tomatoes
2 tsp fish sauce
125ml vegetable stock
400ml Staffords Coconut Milk
500g king prawns, deveined & tail on
Cooked white rice
Fresh coriander leaves
Olive oil, for cooking
Salt and pepper, to taste
Heat a drizzle of olive oil in a large sauté pan.
Add the onion along with a pinch of salt and sauté until soft.
Add the Staffords pastes and cook for a minute until fragrant.
To prepare the lemongrass – slice off the very bottom hard part of the stem.
Slice the stalk down the side and remove the hard outer layer that is often dried out.
Then slice into thin rings.
Add the lemongrass to the pot along with the lime leaves, crushed tomatoes, fish sauce, stock and Staffords coconut milk.
Bring to a low simmer and cook gently for 10 minutes to allow the flavours to develop.
Using a stick blender – blend the curry sauce until smooth.
(You can also transfer the sauce to a blender if necessary but be careful when blending hot liquids and allow the steam to escape.)
Stir in the prawns and cook for 2 minutes until just cooked through and they turn opaque.
Spoon generous silky ladleful’s of curry onto fluffy white rice.
Top with fresh coriander and serve with lime wedges on the side. Enjoy!