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Chili Ginger Tiger Prawn Curry

Chili Ginger Tiger Prawn Curry

1 large clove garlic, chopped

1 medium red chilies, chopped    (2 If you’re brave)

3 cm ginger, chopped

300 g raw tiger prawns, de-veined and shells removed

Drizzling of Soy Sauce

2 tbsp strained lime juice

2 green onions, shredded

any Veg of your choice – I use: Long stem Brocolli, Baby sweet corn, Moungetout, Capsicums/Peppers, Kale/Slices greens, Water Chestnuts & Bamboo Shoots.



1. Heat a wok or large frying pan, and add a little oil. Add Veg and fry for about 5 minutes. Mixing in some soy sauce.

2. In another pan toss the chopped garlic, ginger and chilies in a little oil, and stir fry for about 30 seconds, until the chilies have darkened.

2. Add the prawns and continue frying for about 3-4 minutes – until they turn pink.

3. Sharpen with the lime juice and add the spring onion. Serve straight away.

You can either mix the above together or serve it up seperately. I mixed mine together 🙂 Enjoy!

-Kylie Mack-

Chili Tiger Prawn