- 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 mins, then add prawns.
- Simmer for 3 mins, add broccolini and cook for 2 mins. Remove the lemongrass, stir through salt and mint. Serve with rice.