Easy Thai Prawn Curry

Name: Easy Thai Prawn Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 130 g brown basmati rice (or brown jasmine rice); 2 tablespoon extra-virgin olive oil (or vegetable oil); 1 carrot (thinly sliced into half-moons); 1 red bell pepper (thinly sliced); 2 garlic cloves (grated); 1 tablespoon Thai red curry paste; 200 ml full-fat coconut milk ((about 1/2 a can)); 1 teaspoon vegetable stock powder; 150 g raw king prawns (heads and shell removed); 1/2 lime; 3 tablespoon fresh coriander (finely chopped)

4.8

(5)

www.thepetitecook.com

Your recipes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 2

Cost: $20.10 /serving

Author : Andrea Soranidis - The Petite Cook

curry gluten free red curry

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place the brown basmati into a large pot, add in 600 ml of water, cover the pan with a lid and bring to a boil, then reduce the heat to a minimum and simmer for 20 minutes, until the rice is soft and slightly chewy. Turn the heat off, and let the rice sit undisturbed for 5 minutes before serving.

Step 2

Heat the oil in a large skillet over medium heat, add in sliced carrot and bell pepper and stir-fry them for about 4 minutes.

Step 3

Add the red curry paste and garlic into the skillet, and stir-fry for a further 2 minutes.

Step 4

Pour in the coconut milk followed by the stock powder, then bring to a boil, reduce the heat and simmer for 2 minutes.

Step 5

Add the king prawns into the skillet with the other veggies, and cook all the ingredients for a further 2 minutes, or until the prawns turn pink and are cooked through.

Step 6

Turn the heat off, drizzle the curry with the juice of half lime, sprinkle the fresh coriander on top and serve with basmati rice.

Top similar recipes

Curated for you