VE TEST Thai Red Prawn Curry
with Carrot, Red Pepper and Star Anise Rice
If you asked for a 'gaeng ped' in Thailand, this is what you’d get. A red curry fragrant with spices: its heat tempered by coconut milk and served sprinkled with plenty of fresh coriander. Our version includes prawns and lots of veggies and comes with star anise-scented rice.
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Star Anise
25 grams
Red Thai Style Paste
120 grams
King Prawns
200 milliliter(s)
Coconut Milk
1 grams
Coriander
150 grams
Basmati Rice
1 unit(s)
Garlic Clove
½ unit(s)
Lime
1 sachet(s)
Vegetable Stock Powder
1 unit(s)
Ginger
1 unit(s)
Carrot
Not included in your delivery
50 milliliter(s)
Water for the Curry
300 milliliter(s)
Water for the Rice
Instructions
Boil the water (see ingredients for amount) in a large saucepan on high heat. Stir in half the vegetable stock pot and the star anise. Pour in the rice and cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. Tip: The rice will finish cooking in its own steam.
While the rice is cooking, peel the carrot and remove the top and bottom, then cut into ½cm thick diagonal slices. Halve, then remove the core from the red pepper and cut into 1cm slices. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Use a frying pan to bash the lemongrass, then finely chop. Roughly chop the coriander (stalks and all).
Heat a drizzle of oil in a frying pan on medium heat. Add the carrot and pepper along with a pinch of salt and a grind of black pepper. Cook until soft and slightly browned, 5 mins.
Add the garlic, ginger and lemongrass to the pan, along with the red curry paste. Tip: Some like it hot, but if you're not one of them, go easy on the curry paste, it's got a kick! Stir together and cook for 1 minute, then pour in the coconut milk and water (see ingredients for amount). Add the remaining stock pot and stir to dissolve. Bring to the boil, then lower the heat and simmer for 4 mins.
After 4 mins, add the prawns. Stir so they are submerged in the sauce, and simmer for 4 mins more. 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 pepper if desired.
Remove the star anise from the rice and fluff it up with a fork. Serve in bowls with a generous portion of prawn curry and a sprinkling of coriander. Enjoy!
Explore Similar Recipes
