Thai prawn red curry
Ingredients
- 350 g basmati rice
- 4 tsp vegetable oil
- 900 g king prawn [well defrosted, peeled, deveined]
- 45 ml Thai red curry paste
- 1 cup chicken stock
- 280 ml coconut milk
- 200 g green bean [cut into 5cm lengths]
- 200 g cherry tomato [halved]
- 1 tablespoon sugar
- 2 tablespoons fish sauce
- 2 tablespoon lime juice
- fresh coriander optional - to serve
- 2 tsp maizena
Instructions
- Cook rice according to packaging instructions. Keep warm. Pre-heat oven to 100C.
- Meanwhile, prepare all the ingredients you will need for the dish.
- Heat a wok over high heat. Add half the oil. Swirl to coat. Cook prawns, in batches, for 1 to 2 minutes on each side. Transfer to a bowl and place in the pre-heated oven.
- Mix the maizena with a little of the coconut milk. Set aside
- Add remaining oil and curry paste to wok. Cook, stirring, for 30 seconds on medium heat. Now add the stock and remaining coconut milk to the wok. Bring to the boil. Reduce heat to medium-low. Add beans. Simmer for 4 minutes or until beans are bright green and tender.
- Add the maizena-coconut mixture to wok and stir till a it begins to thicken slightly.
- Stir in sugar, fish sauce and lime juice. Add tomato. Return prawns to wok. Simmer for 2 to 3 minutes or until heated through. Season if necessary with salt and pepper.
- Divide rice between bowls. Spoon over curry. Top with coriander if desired.
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