MALAYSIAN LEMONGRASS PRAWN CURRY

Preparation time - 15 minutes
Cooking time - 10 minutes
Serves - 4

INGREDIENTS
1 tbsp  vegetable oil
2 cloves  garlic, crushed
1 small brown onion, sliced
½ jar  Lingham’s Malaysian lemongrass Curry Paste
½ cup  TCC Premium Coconut Cream
1 stem lemongrass, bruised
½ cup  water
1 cup  carrots, sliced
500g green prawns
1 bunch broccolini, stems removed
To taste  salt
½ cup mint, torn

METHOD
Place vegetable oil in a heated saucepan, add garlic and onions. Cook until soft and add Lingham’s Malaysian Lemongrass Curry Paste.
Fry for several minutes until fragrant then add coconut cream, lemongrass stem and water. 
Bring to the boil and add carrots. Cook for 5 minutes, then add prawns.
Simmer for 3 minutes, add broccolini and cook for 2 minutes. Remove the lemongrass, stir through salt and mint.  Serve with rice.