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Thai Red Prawn Curry with Jasmine Rice

Name: Thai Red Prawn Curry with Jasmine Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 300 g raw peeled prawns; 150 g jasmine rice; 1 tbsp vegetable oil; 2 tbsp thai red curry paste; 250 ml coconut milk; 1 red pepper; 100 g green beans; 1 tbsp fish sauce; 1 tsp brown sugar; 1 lime; 10 g thai basil (optional)

Prawns and crisp vegetables simmered in a red curry coconut sauce, served over jasmine rice.

Total: 25 min
Hands on: 15 min
Serves: 2
Method: hob
Cuisine: Thai

Per serving · estimated

Energy: 730 kcal
Protein: 38 g
Fat: 33 g
Carbs: 68 g

Freshly cooked Thai Red Prawn Curry with Jasmine Rice

Method

Step 1 of 10
Rinse the rice in a sieve until the water runs clear.
- jasmine rice
Step 2 of 10
Put the rice in a saucepan with 300 ml water, bring to the boil, then cover and cook on the lowest heat for 10 minutes.
- jasmine rice
10 min
Step 3 of 10
Cut the pepper into long strips and trim the green beans.
- red pepper
- green beans
Step 4 of 10
Heat the oil in a wide pan over medium heat and fry the curry paste for 1 minute until it smells fragrant.
- vegetable oil
- Thai red curry paste
1 min
Step 5 of 10
Pour in the coconut milk and bring to a gentle simmer.
- coconut milk
Step 6 of 10
Add the pepper strips and green beans and simmer for 4 minutes until just tender-crisp.
- red pepper
- green beans
4 min
What ‘ready’ looks like
Step 7 of 10
Stir in the prawns and simmer for 4 minutes until pink, opaque and cooked to 63 °C.
- raw peeled prawns
63 °C / 145 °F4 minShrimp, lobster, crab and scallops to 63 °C / 145 °F
What ‘ready’ looks like
Step 8 of 10
Season the curry with fish sauce, sugar and the juice of half the lime.
- fish sauce
- brown sugar
- lime
Step 9 of 10
Fluff the rice with a fork.
- jasmine rice
Step 10 of 10
Spoon the curry over the rice and top with Thai basil and lime wedges.
- Thai basil
- lime

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