Galangal Lemongrass Prawn Curry is a vibrant Thai dish that combines the aromatic flavors of Southeast Asian cuisine. This curry features succulent prawns enveloped in a fragrant blend of galangal and lemongrass, offering a refreshing and citrusy aroma. The rich, creamy coconut milk base balances the spices, creating a harmonious taste profile that both excites and comforts. Key ingredients like kaffir lime leaves and fish sauce add depth, while a hint of chili provides a gentle heat. Loved for its layered flavors and satisfying texture, this halal-friendly dish is a favorite for those seeking a taste of Thailand in their kitchen.
Galangal Lemongrass Prawn Curry
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawn – 500 Grams
- Coconut Milk – 400 Ml
- Galangal – 3 Tbsp
- Lemongrass – 2 Piece
- Kaffir Lime Leaves – 5 Piece
- Fish Sauce – 2 Tbsp
- Brown Sugar – 1 Tbsp
- Chili – 2 Piece
- Coriander – 1 Cup
- Lime – 1 Piece
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
15 Grams
Saturated Fat
150 Mg
Cholesterol
800 Mg
Sodium
15 Grams
Total Carbohydrates
25 Grams
Protein
20 Mg
Vitamin C
Directions
Step 1
Prepare the prawns by peeling and deveining them. Set aside.
Step 2
In a pan, heat some oil and sauté chopped galangal and lemongrass until fragrant.
Step 3
Add coconut milk to the pan and bring to a gentle simmer.
Step 4
Add kaffir lime leaves and fish sauce.
Step 5
Stir in brown sugar and chili.
Step 6
Add the prawns to the curry and cook until they turn pink and are cooked through.
Step 7
Remove from heat, add lime juice, and garnish with fresh coriander before serving.
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