Prawns, Lemongrass and Coconut Curry

Prawns, Lemongrass and Coconut Curry

A vibrant dish with bags of flavour.The multi cooker has the setting to cook and flavour your prawns to perfection!

  • 10 – 15 Large Prawns, raw without shells
  • 2 Lemongrass Sticks
  • 400ml Coconut milk (from a tin)
  • 5 sprigs Coriander
  • 2 tbsp. Groundnut oil
  • 2 tsp. Turmeric
  • 2 Garlic Cloves
  • 1 sm. Chilli
  • 1 small piece fresh Ginger, peeled
  • 2 Pak choi, roughly chopped
  • ½ Sweet Red pepper, sliced into strips
  • 1 tsp. Mirin or dry sherry
  • 1 tsp. Soft Brown Sugar
  • Juice from a Lime

To Garnish

  • 3- 4 sprigs mint – leaves only
  • 3-4 sprigs Coriander, chopped


  1. Firstly make the base for the curry; place the coriander, garlic, turmeric, lemongrass, chilli, ginger, the ground nut oil and 2 tablespoons of the coconut milk in your Russell Hobbs food processor and blitz into a sauce.
  2. Select the fish programme on your Russell Hobbs Multi Cooker and put the sauce in the bowl.
  3. Let the mix cook out for a couple of minutes then add the remaining coconut milk, the pack choi, the pepper and the raw prawns. Cook on until the prawns turn colour after 4- 6 minutes.
  4. Finally add the mirin, fish sauce, sugar and the juice of a lime. Serve with a sprinkle of mixed mint and coriander leaves.