Jamie Oliver’s prawn and coconut curry recipe is full of flavour but so easy to make, with one surprising swap.

The chef and restaurateur likes to use coconut cream instead of coconut milk as it contains less fat, bringing the total fat content per serving to 8.5g.

Sharing the recipe on his website, Jamie said: “A little goes a long way here.

“Using a bit of coconut cream, rather than a lot of coconut milk, gives you the creamy taste, without as much fat.”

This recipe serves three and can be prepared in as little as 20 minutes.

Prawn and coconut curry recipe

Ingredients

One large onion

Two cloves of garlic

One to two fresh red chillies

3cm piece of ginger

½ stalk of lemongrass

groundnut oil

Two lime leaves, optional

400 g raw, peeled king prawns, from sustainable sources

200 g sugarsnap peas, mangetout or green beans

100 g peas

50 g coconut cream

100 ml organic vegetable stock, optional

Thai fish sauce or other Asian fish sauce

One lime

Instructions

Start by peeling the onion and slicing it thinly along with the chillies. Next, peel and finely mince the garlic and ginger. Remove the tough outer layer of the lemongrass, then chop it finely.

Heat one to two teaspoons of oil in a pan over medium heat. Add the onion, garlic, chillies, ginger, lemongrass, and lime leaves (if you’re using them). Sauté for four to five minutes until everything softens without browning.

Add the prawns, vegetables, coconut cream, and either the stock or 100ml of water to the pan. Bring the mixture to a gentle simmer, cooking for three to five minutes until the prawns are fully cooked and the vegetables are tender.

Remove the pan from the heat, then season with a splash of fish sauce and a squeeze of lime juice to your liking.

Serve over rice, garnished with sliced red chillies and coriander leaves, with lime wedges on the side for an extra burst of flavour.