- Serves: 3-4
- Cook Time: 15 minutes
- Prep Time: 30 minutes
- Effort: medium
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 2 clove garlic, thinly chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 lime leaves, thinly shredded
- 2 stalks lemongrass, split lengthways
- 1 fresh red chillies, deseeded and chopped
- 2cm piece galangal, finely chopped
- 1/2 tsp turmeric
- juice of 1 limes
- 400 ml tinned coconut milk
- 1 tbsp fish sauce, (fish sauce)
- 125 g baby sweetcorn, sliced lengthways
- 400g raw peeled tiger prawns, deveined
- 1 red pepper, eseeded and diced
- 225 g spinach leaves, talks removed, leaves torn
- large bunch of fresh coriander, stalks trimmed, leaves chopped
- 1 tsp freshly ground black pepper
For the couscous:
- 300 g couscous
- juice of 1/2 lemons
- 350 ml boiling water
- 1 tbsp fresh coriander, chopped
1. First put the couscous in a roomy dish and pour the boiling water over it. Leave for 2 minutes, then fluff with a fork. Set aside to absorb the rest of the liquid while you prepare the stir-fry.
2. Heat the oil in a wok or large heavy-based frying pan over medium-high heat. Add the shallots and garlic, and fry for 1-2 minutes until softened but not coloured.
3. Add the cumin, ground coriander, lime leaves, lemon grass, chilli, galangal, turmeric and lime juice. Stir-fry for one minute.
4. Raise the heat to high, add the coconut milk and stir through.
5. Stir in the fish sauce and baby sweetcorn. Cook for 2 minutes.
6. Add the prawns and red pepper. Cook for 3 minutes more.
7. Finally add the spinach and most of the fresh coriander - reserve a little as a garnish. Stir-fry for another minute until the prawns are uniformly pink and cooked through.
8 Season with the black pepper. Remove the lemongrass before serving.
9. By now the couscous should have absorbed all the liquid. Stir in the lemon juice and coriander.
10. Serve the stir-fry surrounded by the couscous, and topped with the reserved coriander.
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