Prawn red Thai curry with coconut rice

Name: Prawn red Thai curry with coconut rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Thai
Ingredients: 200g of basmati rice; 450g raw, peeled king prawns; 1 tablespoon of groundnut oil; 2cm of fresh ginger, cut into matchsticks; 2 garlic cloves, finely sliced; 1 red chilli, finely sliced; 2-3 tablespoons of Thai red curry paste; 400ml of tin coconut milk; 1 tablespoon of Thai fish sauce; 100ml of vegetable stock; 6 baby Chinese cabbage, halved or quartered; Salt, to taste; Pepper, to taste; Juice of 1 lime, plus wedges to serve; Handful of fresh coriander, chopped

3 steps

Prep:5minCook:25min

Updated at: Thu, 17 Aug 2023 11:36:33 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1348.6 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 tablespoonsthai red curry paste

400mltin coconut milk

1 tablespoonthai fish sauce

100mlvegetable stock

6baby chinese cabbage

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.

CooktopHeat

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.

CooktopHeat

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.