Who doesn’t love a good curry? One of my favourites is Thai Red Curry. I wish I could be all cheffy here and say that I know how to cook this fabulous dish from scratch, including the curry paste. That is the essence let’s be honest of the Southeast Asian classic. I cheated with the paste… and the rice….
- 7 King Prawns (6 peeled, 1 shell on… because pretty)
- 1 Pouch Microwave Rice
- 1 tin Coconut Milk
- 25ml Soy Sauce
- ½ Red Pepper (thinly sliced)
- 15ml Coriander Paste
- 1 Blue Dragon Red Curry Paste Pot
In a hot wok cook the prawns until they are nicely pink and then leave them to rest. In the same pan cook the pepper and then add the curry paste followed by the coconut milk. Simmer for a little while and then add the soy and coriander. Give it all a good stir about and simmer for another 3 minutes.
While the curry bubbles away, zap the rice in the microwave for 90 seconds. I can’t cook rice… I burnt boil in the bag… anyway, add the rice to a bowl, top with the prawns and the sauce and finish with the shell on prawn.