Red Thai Prawn Curry
Ingredients
- 1 Vegetable Stock
- 150 grams – Basmati Rice
- 1 Carrot
- Red Pepper
- Garlic Clove
- 1 thumb Ginger
- 1 Lemon grass stalk
- 1 cup Coriander
- 1 tbsp Red Curry Paste
- 200 ml Coconut Milk
- 120 gm Tiger Prawns
- 1/2 lime
- 1 Star Anise
Phase 1
- Boil the water for the rice with half the vegetable stock and the star anise.
- Once boiling, add the rice, put a lid on and leave to simmer for 10 mins.
- On completion remove from the heat and leave to rest for 10 mins.
Veg Prep
- Peel and cut the carrot into spears
- Remove the stem and centre of the pepper and cut into slices
- Peel and crush the garlic
- Peel and grate the ginger.
- Bash the lemongrass (frying pan?) then finely chop it.
- Roughly chop the coriander.
Cooking
- Heat a wok heat with a drizzle of oil.
- Once hot, add carrot and pepper + pinch of salt and a grind of black pepper.
- Cook veg until soft and slightly browned
- Add garlic, ginger and lemongrass along with the red curry paste
- Stir and cook for 1 minute
- Add the coconut milk and water
- Add your remaining stock pot and stir to dissolve. Cook for 4 mins.
- Once your curry has cooked for 4 mins, add the prawns, and stir submerged simmer for 4 more mins until cooked.
- Squeeze in some lime juice, taste and adjust with lime juice, salt and black pepper.
- Remove the star anise from your rice and serve in bowls with a generous spoonful of curry and a sprinkling of coriander.
Per serving (this recipe is for 2 people)
Energy (kcal) 566 kcal
Fat 22 g (saturates 17 g)
Carbohydrate 71 g (of which sugars 12 g)
Protein 23 g
Salt 3 g
