Vietnamese Prawn Curry

Serves 2


  • Sunflower oil spray
  • 1 onion, thinly sliced
  • 2 lemongrass sticks, trimmed and chopped
  • 1-2 green chillies, deseeded and sliced
  • 1-2tbsp curry powder
  • 200ml semi-skimmed milk
  • 1tsp sugar
  • 1tbsp fish sauce
  • 1tsp chicken stock (use vegetable if preferred)
  • 200g raw prawns
  • 150g pak choi


  1. Spray a little oil into a pan and gently cook the onion, lemongrass, chilli and curry powder for about 5 minutes, until softened and fragrant.
  2. Add the milk, sugar, fish sauce, stock and prawns, then bring to a simmer. Cook for 3-4 minutes until the prawns are just turning pink, then add the pak choi for 1-2 minutes. Serve straight away with extra chillies.

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