If you’re looking for an escape from the everyday, the aromatic flavours of Thai food are here to transport you. With makrut lime leaf, coriander and red curry paste, this delightful prawn curry is pure indulge-ism.
Always refer to the product label for the most accurate ingredient and allergen information.
Thai red curry paste(ContainsSoyMay be present Peanuts)
banana prawns(ContainsCrustaceans, Sulphites)
long red chilli
soy sauce(ContainsSoy, Gluten)
In a medium saucepan, add the water and bring 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 green beans and cut into thirds. Cut the capsicum into 3cm chunks. Zest the lemon to get a generous pinch, then cut into wedges.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the eschalot, garlic, ginger and coriander stems and cook for 2-3 minutes or until the eschalot has softened.
SPICY! You may find the curry paste hot! Feel free to add a little more or less, depending on your taste. 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 green beans, capsicum, soy sauce, brown sugar and lemon zest. Reduce heat to medium and cook until the veggies have just softened, 2-3 minutes.
Add the prawns to the sauce and simmer, stirring, until cooked, 3-4 minutes. Thinly slice the long red chilli (if using).
TIP: The prawns are cooked through when pink on the outside and opaque all the way through. TIP: Add a dash of water if the sauce is too thick.
Divide the basmati rice between bowls. Top with the prawn Thai red curry and garnish with the crispy shallots, long red chilli (if using) and coriander leaves. Serve with the lemon wedges.