Try pairing this please-all green prawn curry with our Classics Grüner Veltliner – it’s crisp and fruity with flavours of green apple, elderflower and ginger.
Clodagh McKenna
Clodagh McKenna is a chef, TV presenter, author and small holding farmer living in Hampshire. She’s the resident chef on ITV’s This Morning, has hosted five TV shows, is a regular on the Today Show in the USA and has eight cookbooks under her belt.
1HR
Total time
Ingredients
Servings
4
For the curry paste
1 handful
spinach, chopped
2
green chillies, chopped
1 piece
root ginger, grated
2 cm
2 stalks
lemongrass, chopped
tough outer leaves removed
3
shallots, finely chopped
1
lime
juice only
1
kaffir lime leaf
2 tsp
ground coriander
1/2 tsp
cumin seeds
For the curry
100 ml
coconut cream
1 tin
(400 ml)
(400 ml)
coconut milk
1
aubergine
cut into 1cm cubes
150 g
M&S Remarksable Value British garden peas
2 packs
(165 g)
(165 g)
king prawns
20
Thai basil leaves
2
kaffir lime leaves
1 tbsp
fish sauce
or to taste
1 pinch
M&S Remarksable Value granulated white sugar
1 stalk
lemongrass
For the coconut rice
60 ml
coconut cream
250 ml
Thai jasmine rice
2
kaffir lime leaves
up to 3 leaves
1/2 stalk
lemongrass
1 handful
coriander, chopped
For the Thai cucumber salad
2
limes
juice only
1 1/2 tbsp
fish sauce
1 tbsp
caster sugar
1 clove
M&S Remarksable Value garlic, crushed
1/2
red onion, thinly sliced
1
cucumber
halved lengthwise, deseeded and sliced crosswise 1/2cm thick
50 g
M&S salted roasted peanuts, roughly chopped
1
red chilli, roughly chopped
To serve
2
limes
cut into wedges
Nutrition per serving
Calories
798kcal
Fat
30.9 g
Saturates
20.8 g
Sugars
37.1 g
Salt
1304.3 mg
