Prawn red Thai curry with coconut rice recipe
You can't beat a red Thai curry and this one, made with prawns and served with coconut rice, is ready in 20 minutes – so much quicker than a takeaway.
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Cooking tools:
- Saucepan
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Kitchen scale
- Stove
- Serving bowl
- Plate
Ingredients
- 200g basmati rice
- 1 tbsp groundnut oil
- 2cm fresh ginger, cut into matchsticks
- 2 garlic cloves, finely sliced
- 1 red chilli, finely sliced
- 2-3 tbsp Thai red curry paste (see tip)
- 400ml tin coconut milk
- 1 tbsp Thai fish sauce
- 100ml vegetable stock
- 6 baby pak choi, halved or quartered
- 450g raw, peeled king prawns
- Juice of 1 lime, plus wedges to serve
- Handful of fresh coriander, chopped
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