Dreams of Thailand: Prawn Red Curry and Coconut Rice | Recipe

Somewhere I’ve always wanted to go is Thailand. But because of life choices and more recently saving to buy a house, I’ve still not been able to go. However, one thing I am good at doing is working my way through a multitude of recipe books to cook Thai food. Today I’m going to share my Prawn Red Curry and Coconut Rice recipe.

Prawn Red Curry and Coconut Rice Recipe

(Serves 2, takes 30 mins)

Ingredients:

• 100g Basmati rice, rinsed and soaked for 10 minutes prior to cooking
• 1 tbsp Vegetable oil
• 2cm Fresh ginger, grated
• 2 Garlic cloves, crushed
• 1 Red chilli, finely sliced (can deseed)
• 2 tbsp Thai red curry paste
• 200ml Coconut milk (use the normal stuff, not low fat)
• 1 tbsp Thai fish sauce
• 150ml Vegetable stock
• 1 Onion, finely sliced
• 2 Yellow peppers, sliced
• 100g Mushrooms, sliced
• 250g Raw, peeled king prawns

To Make:

1. Put the rice in a pan, then add more water to 1cm above the level of the rice. Bring to a boil, stir once, then cover tightly, turn the heat right down and cook for 10-15 minutes.
2. Meanwhile heat the oil in a heavy bottomed pan. Add the onion and pepper, cook for 10 minutes until soft.
3. Then add the ginger, garlic and chilli and soften for a couple of minutes. Add the red curry paste and cook for a few minutes, then add two thirds of the coconut milk along with the fish sauce and vegetable stock.
4. Bring to a gentle simmer and cook for 5 minutes. Add the prawns and mushrooms, then cook for 5 minutes more.
5. Check the rice is cooked and all the liquid has been absorbed, then stir through the remaining coconut milk until well combined. Leave with the lid on until you’re ready to serve.