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prawn raisukaree
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By Bethany Allen

prawn raisukaree

1 step
This is our take on a fragrant Thai green curry. The fresh and light coconut sauce works well with chicken and almost every kind of white fish.
Updated at: Sun, 07 Apr 2024 09:25:35 GMT

Nutrition balance score

Good
Glycemic Index
52
Low
Glycemic Load
49
High

Nutrition per serving

Calories1111.8 kcal (56%)
Total Fat53.9 g (77%)
Carbs93.5 g (36%)
Sugars15.8 g (18%)
Protein68.3 g (137%)
Sodium3813.7 mg (191%)
Fiber12.9 g (46%)
% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
120gthai jasmine rice
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
2 tablespoonsvegetable oil
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
red onion
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
2spring onions
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
1red pepper
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
1green pepper
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
80gmangetout
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
1 pieceginger
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
1 tablespoongarlic paste
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
150mlvegetable stock
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
150mlcoconut milk
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
250gcooked peeled prawns
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
curry paste
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
1 tablespoonground cumin
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
ground turmeric
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
2garlic cloves
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
ginger
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
1lime
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
1 handfulfresh coriander leaves
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
2 tablespoonssoy sauce
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
1 stalklemongrass
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
2 teaspoonspring onions
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
fish sauce
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
salt
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
2 tablespoonsvegetable oil
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
1red chilli
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
coriander sprigs
120g Thai jasmine rice 2 tablespoons vegetable oil red onion, cut into wedges L 2 spring onions, chopped 1 red pepper, thickly sliced 1 green pepper, thickly sliced 80g mangetout 1 thumb-size piece of ginger, peeled and grated 1 tablespoon garlic paste 150ml vegetable stock 150ml coconut milk 250g cooked peeled prawns curry paste 1 tablespoon ground cumin tablespoon ground turmeric 2 garlic cloves, roughly chopped 2.5cm piece of ginger, roughly chopped 1 lime, juice and zest 1 handful fresh coriander leaves roughly chopped teaspoon caster sugar 2 tablespoons soy sauce 1 stalk lemongrass, stem removed and finely sliced 2 spring onions, roughly chopped 1 red chil, deseeded and finely sliced teaspoon fish sauce pinch of salt 2 tablespoons vegetable oil garnish 1 large red chilli, deseeded and sliced a few coriander sprigs, leaves picked and roughly chopped 2 lime wedges
2lime wedges
1 red onion
1red onion
250g peeled prawns
250gpeeled prawns
1tbs ground cumin
1 Tbsground cumin
1 tbs ground tumeric
1 Tbsground tumeric
1 lime
1lime
1ts caster suger
1 tscaster suger
1ts fish sauce
1 tsfish sauce

Instructions

Step 1
Cook the rice following the Perfect Rice cooking instructions on page 180. To make the curry paste, heat a wide based pan over a medium-high heat for 5 minutes. Take off the heat and add the cumin and turmeric, then stir well until fragrant, taking care not to burn the spices. Place all the curry paste ingredients into a blender and blitz until smooth. Heat the oilin a wok placed over a high heat. Once hot, add the red onion, spring onions, peppers, mangetout, ginger, garlic paste and stir-fry for 2-3 minutes until all the ingredients start to caramelise Add the curry paste and cook on a medium heat for 10 minutes, then add the vegetable stock and coconut milk. Turn up the heat and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes Add the prawns and cook for 3 minutes to warm through Spoon a portion of rice into 2 bowls and ladle over the curry. Garnish with the chilli, coriander and lime wedges

Notes

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