By Lumkilembeje@gmail .com
Prawn red Thai curry with coconut rice
3 steps
Prep:5minCook:25min
Updated at: Thu, 17 Aug 2023 11:36:33 GMT
Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
68
High
Nutrition per serving
Calories1348.7 kcal (67%)
Total Fat53.8 g (77%)
Carbs144.2 g (55%)
Sugars24.2 g (27%)
Protein81.8 g (164%)
Sodium3125.6 mg (156%)
Fiber21 g (75%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
200gbasmati rice
450graw peeled king prawns
1 tablespoongroundnut oil
2 cmfresh ginger
cut into matchsticks
2garlic cloves
finely sliced
1red chilli
finely sliced
2 tablespoonsthai red curry paste
400mltin coconut milk
1 tablespoonthai fish sauce
100mlvegetable stock
6baby chinese cabbage
halved or quartered
salt
to taste
pepper
to taste
1lime
juice of
lime wedges
to serve
fresh coriander
chopped
Instructions
Step 1
Put the rice in a pan and rinse well in cold water. Drain, then add more water to 1cm above the level of the rice. Bring to a simmer over a gentle heat, cook for 1 minute, then cover tightly, turn off the heat and leave to cook undisturbed.
Step 2
Meanwhile, heat the oil in another saucepan, add the ginger, garlic and chilli and soften for a couple of minutes. Add the red curry paste and cook, stirring, for 2-3 minutes, then add two thirds of the coconut milk along with the fish sauce and vegetable stock. Bring to a gentle simmer and cook for 5-6 minutes. Add the Chinese cabbage and the prawns, then cook for 4-5 minutes more.
Step 3
Ensure the rice is cooked and all the liquid has been absorbed, then stir through the remaining coconut milk until well combined. Serve the curry scattered with coriander.
Notes
29 liked
0 disliked
Delicious
Easy
Go-to
Spicy
Makes leftovers