Ingredients:
130 g basmati rice or jasmine rice
2 tablespoon extra-virgin olive oil or vegetable oil
1 carrot thinly sliced into half-moons
1 red bell pepper thinly sliced
2 garlic cloves grated
1 tablespoon Thai red curry paste
200 ml Coconut milk
1 teaspoon vegetable stock powder
150 g raw king prawns heads and shell removed
½ lime
3 tablespoon fresh coriander finely chopped
Instructions:
Rice:
Place the basmati rice into a large pot, add in 600 ml of water, cover the pan with a lid and bring to a boil.
Reduce the heat to a minimum and simmer for 20 minutes, until the rice is soft and slightly chewy.
Turn the heat off, and let the rice sit undisturbed for 5 minutes before serving.
Thai Curry:
Heat the oil in a large skillet over medium heat, add in sliced carrot and bell pepper and stir-fry them for about 4 minutes.
Add the red curry paste and garlic into the skillet, and stir-fry for a further 2 minutes.
Pour in the coconut milk followed by the stock powder, then bring to a boil.
Reduce the heat and simmer for 2 minutes.
Add the king prawns into the skillet with the other veggies, and cook all the ingredients for a further 2 minutes, or until the prawns turn pink and are cooked through.
Turn the heat off, drizzle the curry with the juice of half lime, sprinkle the fresh coriander on top and serve with basmati rice.
