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Lumkilembeje@gmail .com
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

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.