Thai Red Prawn Curry

Name: Thai Red Prawn Curry
Ingredients: 7/8 pound peeled prawns fresh, or defrosted; 1 can coconut milk; 2 tablespoons red curry paste; 2 cloves garlic diced; 1 chillies red Thai, sliced; 2 zucchini diced; button mushrooms 5-6 regular, sliced; 1 can bamboo shoots sliced; 2 tablespoons fish sauce; 4 kaffir lime leaves; 8 basil leaves holy; jasmine rice

12 ingredients

6 steps

Ingredients

7/8 pound peeled prawns fresh, or defrosted
1 can coconut milk
2 tablespoons red curry paste
2 cloves garlic diced
1 chillies red Thai, sliced
2 zucchini diced
button mushrooms 5-6 regular, sliced
1 can bamboo shoots sliced
2 tablespoons fish sauce
4 kaffir lime leaves
8 basil leaves holy
jasmine rice

Directions

1

Prep all the ingredients (slice & dice) and put the rice on to boil*.
2

Spoon the THICK coconut milk into a wok (from top of can), add the Red Curry paste and fry for 2-3 mins on high heat.
3

Add the prawns and cook until done (approx 3 mins).
4

Add the rest of the coconut milk and bring to the boil.
5

Then add the garlic, courgettes & mushrooms and simmer for 5-10 mins. Add the bamboo shoots, chilli, fish sauce, leaves & a little water. Turn the heat up for a few minutes then serve on a bed of jasmin rice!
6

*for great rice, generally measure 2 cups of water to 1 cup of rice & don't lift the lid until rice is ready (10-15 mins depending on type)!