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Prep Time:

30 Minutes

Cook Time:

15 Minutes


6 Servings

About the Recipe



2 tbsp peanut oil

2 tsp Spencer chopped garlic

2 shallots, sliced

1 small carrot, sliced

2 stalks lemongrass, white part only, finely chopped

2 small red chillies, deseeded & finely chopped

2 tsp Spencers Mild Indian Curry Powder

1 cup (250ml) coconut milk

1 cup (250ml) water

1 tbsp fish sauce

750g white fish e.g. snapper or blue eye, cut into 6cm pieces

750g raw king or banana prawns, peeled and deveined

300g sugar snap peas

½ cup Thai basil leaves

Spencers Basmati Rice, steamed

lime wedges


  1. Heat oil in a large pan or wok and sauté garlic, shallots and carrot for 2-3 minutes. Add lemongrass, chilli and curry powder and fry for a further minute.

  2. Add coconut milk, water and fish sauce and bring to a gentle boil. Add fish pieces and cook for 3 minutes until just cooked through.

  3. Top with prawns and snowpeas and cook until prawns change colour and are cooked through.

  4. Serve with basmati rice and lime wedges.

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