This delicious and beautifully fragrant dish is super easy and quick to prepare. With its fresh flavours, this mild curry will warm you from the inside on a cold winter night.
Vegetable Stock Pot
Red Curry Paste
Water for Rice
Pour the water (amount specified in the ingredient list) into a pot with half the vegetable stock pot and the star anise and bring to the boil. Once boiling, add the rice, turn the heat to low, put a lid on and leave to gently simmer for 10 mins. When 10 mins are up, remove the pot from the heat and leave to rest for another 10 mins (your rice will continue to cook in its own steam).
While your rice is cooking, prepare the veggies! Peel the carrot, remove the top and bottom and slice into ½cm thick diagonal slices (see picture). Remove the top and bottom from the courgette, cut in half lengthways then slice into 1cm thick half moon shapes. Peel and grate the garlic (or use a garlic press if you have one), peel and grate the ginger. Use a frying pan to bash the lemongrass, then finely chop it. Roughly chop the coriander.
Put a frying pan on medium heat with a drizzle of oil. Once hot, add your carrot and courgette along with a pinch of salt and a grind of black pepper. Cook for 5 mins until soft and slightly browned.
Add your garlic, ginger and lemongrass along with the red curry paste (use less if you don't like spice). Stir together and cook for 1 minute, then pour in the coconut milk and water (amount specified in the ingredient list). Add your remaining stock pot and stir to dissolve. Cook for 4 mins.
Once your curry has cooked for 4 mins, add the prawns, stir so they are submerged in your sauce, then simmer for 4 more mins until cooked. Tip:The prawns are cooked when pink on the outside and opaque all the way through.Squeeze in some lime juice, taste and add more lime juice, salt and black pepper if necessary.
Remove the star anise from your rice and fluff it up with a fork. Serve in bowls with a generous spoonful of curry and a sprinkling of coriander. Enjoy!