Thai Prawn Stew

by Xavier Bramble from Stews: one-pot comfort food from around the world (Ebury)

Photography: Rob Billington

When I was a child, Thai red curry was one of my favourite meals.  Now that I’m older, I realise just how versatile an ingredient Thai red curry paste is.  I use it all the time:  in soups, eggs, stews and even pasta.  My favourite use, though, is to put it in a stew and let it work its magic.  This one is perfect – umami from the mushrooms, sourness from the citrus of the lemongrass and lime leaves, zingy freshness from the lime juice and creamy coconut t balance the spice of the paste.  Wonderful.

Serves 4

Prep 10 mins

Cook 35 mins

Ingredients

2 tbsp coconut oil

1 onion, diced

15g fresh ginger, peeled and minced

4 garlic cloves, minced

2 tbsp red Thai curry paste

1 lemongrass stalk, bashed

200ml coconut milk

4 makrut lime leaves

500ml fish stock

1 tsp fish sauce

1½ tsp light soy sauce

A pinch of caster sugar

160g chestnut mushrooms, thinly sliced

75g kale, sliced

300g shelled and deveined raw prawns

10g fresh coriander, leaves picked and chopped

Salt

Serving suggestions: white rice, lime wedges

Method

1.    Heat up a large stew pot on a medium heat and add the coconut oil.  Once melted and hot, add the onion and sauté for 5 minutes, until soft.  Add the minced ginger and garlic and cook for 2 minutes to soften.

2.    Add the red Thai curry paste and cook for 5 minutes, until fragrant, then add the bashed lemongrass stalk, followed by the coconut milk, lime leaves, fish stock, fish sauce, soy sauce and sugar.  Mix well and bring the liquid to the boil.  Cover the pot with the lid, reduce the heat and simmer for 10 minutes, unitl the stew is fragrant.

3.    Add the mushrooms, then replace the lid and leave them to simmer in the stew for 5 minutes, to soften.  Add the kale and simmer with the lid on for 5 minutes, until wilted.

4.    Add the prawns and leave them, uncovered, to simmer for 3-5 minutes, until fully cooked through. Remove the lemongrass stalk, then taste for salt, adjusting as needed.  Finally, stir in the coriander.  Serve in bowls with white rice and lime wedges for squeezing over.

Drinks tasted on air, alongside the dish: