Prawn, edamame and ginger Thai red curry


1 large onion, sliced

3 garlic cloves, crushed

1 thumb-size piece of fresh ginger, sliced

2 tbs of sunflower oil

dried lemon grass and galangal

1 tbs Thai red curry paste

1 tin coconut milk

350g yellow cherry tomatoes, halved

1/2 head of broccoli

500g raw peeled prawns

25g dried goji berries

120g spinach

2 handful of chopped coriander

4 kaffir lime leaves

juice 1 lime

2 tbs fish sauce


Fry the onion, garlic and ginger in the oil. Add the coconut milk, curry paste, lemongrass and galangal and simmer until soft. Blitz in the blender and return to the pan, passing it through the sieve to remove any bits. Add the tomatoes, 2 kaffir lime leafs, goji berries then the broccoli to the sauce and cook for a further 20 minutes until the veg starts to soften.

Add the spinach and half of the coriander and 2 of the lime leaves finely sliced. Add the seafood and cook for a few minutes until the prawns are pink stir through the lime juice and fish sauce and serve over rice (black rice is my favourites for this dish).