Langoustines sautéed in a Coconut Cream Curry Sauce create a sumptuous recipe that brings both warmth and indulgence. While it highlights succulent langoustines, it can also be switched out for shell-on king prawns, fish, or chicken. Bursting with spices and velvety coconut cream, this dish works beautifully as a starter and as a main with rice, noodles, or crusty bread. Get ready to relish every drop of the irresistible sauce; leaving any behind is simply out of the question. Enjoy!
Cooking Time: 30 mins
Serves: 2
Equipment
Wok or large pan
Chopping board
Knife
Ingredients
12 langoustines
1 red chilli, thinly sliced
2 spring onions or chives, roughly chopped
2g fresh ginger, minced or thinly sliced
4 cloves of garlic, minced
2 stalks of Lemongrass, minced
5 red shallots, finely chopped
1 tbsp vegetable oil
2 stems of coriander or parsley to garnish
400ml coconut milk
For the curry sauce:
1 tsp paprika
1 tsp chilli powder
1 tsp turmeric
2 tsp sugar
1 tsp salt
200ml warm water
Method
- Rinse the langoustines under hot water from a kettle or steaming hot water tap to clean. Pat dry and set aside.
- Heat the vegetable oil in a wok or large pan over medium heat. Sauté the ginger, garlic, shallots and lemongrass for 1-2 minutes then pour the curry sauce and coconut milk in. Stir and simmer for 2 minutes.
- Add the langoustines and sauté for 6-8 minutes – until the langoustines are cooked and the sauce thickens.
- Add sliced red chilli and chopped spring onions or chives. Plate the langoustines and coconut cream curry sauce, then garnish with coriander or parsley. Enjoy!
