Thai Red Prawn Curry

Ingredients

• 480g frozen raw king prawns
• 300g jasmine rice
• 400ml coconut milk divided
• 4 tbsp Thai red curry paste
• 1.5 tbsp fish sauce
• 1 tbsp brown sugar
• 200g green beans trimmed and halved
• 225g bamboo shoots 120g drained
• 1 red pepper thinly sliced
• 20g Thai basil
• 1 lime cut into wedges

Method

1. Defrost the prawns

   Put the frozen prawns in a bowl of cold water for 10–15 minutes, until the ice has gone and they have thawed. Drain well.

2. Cook the rice

   Rinse 375ml (about 300g) of jasmine rice in cold water three times until the water runs mostly clear. Drain, then add to a saucepan with 600ml boiling water. Cover and bring to the boil on a medium burner, then reduce to the lowest heat for 12–15 minutes, or until water is fully absorbed. Do not lift the lid while it cooks. Remove from heat and leave covered until ready to serve.

3. Prepare the vegetables

   While the rice cooks, prep the rest: trim and halve the green beans, thinly slice the red pepper, drain the bamboo shoots and cut the lime into wedges.

4. Fry the curry paste

   Pour half the coconut milk into a large pan over low-medium heat. Add the Thai red curry paste and cook for 2–3 min until thickened and fragrant.

5. Make the curry sauce

   Add the remaining coconut milk and 150ml of water. Stir in the fish sauce and brown sugar and bring to a gentle simmer.

6. Add the beans and bamboo shoots

   Add the green beans and drained bamboo shoots. Simmer for 2–3 min until just starting to soften.

7. Cook the prawns and pepper

   Add the prawns and sliced red pepper. Simmer gently for 2–3 min until the prawns are pink and just cooked through, with the red pepper still tender-crisp.

8. Add the basil and serve

   Turn off the heat and stir in the Thai basil. Serve the curry over the rice, with lime wedges for squeezing over.

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