Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.
  • 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.
  • Add the red curry paste and garlic into the skillet, and stir-fry for a further 2 minutes.
  • Pour in the coconut milk followed by the stock powder, then bring to a boil, reduce the heat and simmer for 2 minutes.
  • 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.
  • Turn the heat off, drizzle the curry with the juice of half lime, sprinkle the fresh coriander on top and serve with basmati rice.