Red curry rice with prawns recipe
Don't give dinner a second thought with this easy-to-throw-together midweek red curry rice recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Wok
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Spatula
- Plate
- Serving bowl
Ingredients
- 2 tbsp vegetable oil
- 4 tbsp gluten-free Thai red curry paste
- Large bunch spring onions, cut into 3cm pieces
- 180g raw, peeled sustainable king prawns
- 2 x 250g packs ready-cooked Tilda brown basmati rice
- 100g frozen peas, defrosted
- 3 tbsp coconut milk
- 1 tbsp fish sauce
- Handful fresh coriander, finely chopped
- Lime wedges for squeezing
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