Thai Red Curry with Jumbo Prawns
and Jasmine Rice
Instructions
1 Prep
Rinse the rice thoroughly. Soak. Trim the snow peas and slice them diagonally. De-seed and slice the pepper. Peel and finely chop the onion. Finely slice half of the lemongrass. Keep the rest whole.
2 Cook rice
Add the drained rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
3 Start curry
Meanwhile, heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the onion and cook for 3 min. Add the ginger garlic paste, sliced lemongrass and red curry paste. Cook for 2 min. Add the pepper and cook for 2 min further.
4 Simmer
Add the tamarind paste, fish sauce, coconut milk, measured water, coconut sugar, lime leaves and the remaining lemongrass. Simmer (don't boil) over a low heat for 10 min.
5 Cook prawns
Meanwhile, heat a second pan over a medium high heat with a drizzle of oil. Once hot, add the prawns and snow peas and cook for 2-3 min, flipping the prawns halfway.
6 Serve
Add the cooked prawns and snow peas to the curry and serve over the rice. Garnish with the fresh coriander and lime wedges.
Tips for fussy eaters
Reserve some of the prawns and peppers and prepare a mild stir fry for them. Serve over cooked rice.
Pro tip
Don't overcook the prawns or they will become tough!
Jumbo prawns are the perfect protein to go with this fragrant curry!
Cooking Time: 30 min
Cals 723 · Prot 33 · Carbs 91 · Fat 27
Gluten-Free
Dairy-Free
Ingredients
Curry
Rice
Jumbo prawns are the perfect protein to go with this fragrant curry!
Cooking Time: 30 min
Cals 723 · Prot 33 · Carbs 91 · Fat 27
Gluten-Free
Dairy-Free
Instructions
1 Prep
Rinse the rice thoroughly. Soak. Trim the snow peas and slice them diagonally. De-seed and slice the pepper. Peel and finely chop the onion. Finely slice half of the lemongrass. Keep the rest whole.
2 Cook rice
Add the drained rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
3 Start curry
Meanwhile, heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the onion and cook for 3 min. Add the ginger garlic paste, sliced lemongrass and red curry paste. Cook for 2 min. Add the pepper and cook for 2 min further.
4 Simmer
Add the tamarind paste, fish sauce, coconut milk, measured water, coconut sugar, lime leaves and the remaining lemongrass. Simmer (don't boil) over a low heat for 10 min.
5 Cook prawns
Meanwhile, heat a second pan over a medium high heat with a drizzle of oil. Once hot, add the prawns and snow peas and cook for 2-3 min, flipping the prawns halfway.
6 Serve
Add the cooked prawns and snow peas to the curry and serve over the rice. Garnish with the fresh coriander and lime wedges.
Tips for fussy eaters
Reserve some of the prawns and peppers and prepare a mild stir fry for them. Serve over cooked rice.
Pro tip
Don't overcook the prawns or they will become tough!
Ingredients
Curry
Rice
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