750g raw tiger prawns, shell on
500ml fresh fish stock
250ml water
1 lemongrass stem, bashed and halved lengthways
4 kaffir lime leaves
1 tbsp vegetable oil
1 large onion, sliced
4 garlic cloves, finely chopped
2.5cm piece of ginger, finely grated
3 tbsp good-quality Thai red curry paste (60g)
300ml tinned full-fat coconut milk
175g baby corn, halved lengthways
1 large red pepper, cored, deseeded and cut into large dice
100g mangetout or sugar snap peas, halved
120g drained tinned bamboo shoots
100g bean sprouts A handful of coriander, roughly chopped
1 long red chilli, finely sliced (optional)


1.Peel and devein the prawns, leaving the tails intact; set aside. Place the heads and shells in a saucepan and pour on the fish stock and water to cover. Add the lemongrass and 2 kaffir lime leaves. Bring to the boil and simmer until the liquor has reduced by half.
2.Heat the oil in a large non-stick wok. Add the onion and stir-fry for 2–3 minutes, then toss in the garlic and ginger and stir-fry for another 2 minutes. Stir in the curry paste and cook for 1 minute, stirring all the time.
3.Strain the prawn stock through a fine sieve, discarding the shells, and pour into the wok. Add the remaining kaffir lime leaves and bring to the boil. Pour in the coconut milk, add the baby corn and simmer for 5 minutes.
4.Remove the fish from the fridge, wash off the salt and pat dry with kitchen paper.
5.Remove the pan from the heat and stir in the bean sprouts and coriander. Serve in warmed large bowls, sprinkled with sliced red chilli for an extra bit of heat if you like.
Recipe from Lose Weight for Good by Tom Kerridge, published by Bloomsbury, £22. Photo © Cristian Barnett.