If you’re looking for an escape from the everyday, the aromatic flavours of Thai food are here to transport you. With kaffir lime, coriander and red curry paste, this delightful prawn curry is pure indulge-ism.
kaffir lime leaves
Thai red curry paste(ContainsSoyMay be presentPeanuts)
banana prawns(ContainsCrustaceans, Sulphites)
long red chilli
soy sauce(ContainsSoy, Gluten)
In a medium saucepan, bring the water to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the eschalot. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Pick the coriander leaves and finely chop the stems. Trim the snow peas and cut in half. Cut the capsicum into 3cm chunks. Using your hands, scrunch the kaffir lime leaves.
TIP: Scrunching the kaffir lime leaves helps release their flavour!
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the eschalot, garlic, ginger, coriander stems and kaffir lime leaves and cook until the eschalot has softened, 2-3 minutes.
SPICY! The curry paste is spicy so use a little less if you prefer your curry mild. Add the Thai red curry paste (see ingredients list) and cook, stirring, until fragrant, 1 minute. Add the coconut cream and bring to the boil. Add the capsicum, soy sauce and brown sugar. Reduce the heat to medium and cook until the veggies have just softened, 2-3 minutes.
Add the prawns to the sauce and simmer, stirring occasionally, until cooked, 4-5 minutes. Add the snow peas and cook until just tender, 1 minute. While the prawns are cooking, slice the lime into wedges. Thinly slice the long red chilli (if using).
TIPS: The prawns are cooked when pink on the outside and opaque all the way through. Add a dash of water if the sauce is too thick.
Remove the kaffir lime leaves from the curry. Divide the basmati rice between bowls. Top with the prawn Thai red curry and garnish with the crispy shallots, chilli (if using) and coriander leaves. Serve with the lime wedges.