Coconut Prawn Curry & Rice

Ingredients

• 300 g Jasmine Rice
• 600 ml Water
• 8 g Salt
• 600 g King Prawns
• 150 g Onion
• 200 g Bell pepper
• 3 clove Garlic
• 20 g Ginger
• 15 ml Rapeseed Oil
• 70 g Red Curry Paste
• 400 ml Coconut milk
• 200 ml Coconut cream
• 25 ml Fish sauce
• 20 g Tamarind paste
• 12 g Brown sugar
• 1 Lime
• 120 g Spinach
• 15 g Coriander(optional)

Method

1. 1

   Cook the rice: rinse Jasmine Rice until the water runs mostly clear. Add to a pot with Water and Salt. Bring to a boil, cover, then simmer gently until the water is absorbed. Turn off heat and keep covered.

2. 2

   Prep while the rice cooks: finely chop Onion. Thinly slice Bell pepper. Mince Garlic and grate Ginger. Pat Shrimp dry.

3. 3

   Start the curry base: heat Vegetable oil in a wide pot over medium-high heat. Add Onion and Bell pepper and cook until softened at the edges. Stir in Garlic and Ginger for 30–60 seconds.

4. 4

   Bloom the curry paste: add Red Curry Paste and stir constantly until it darkens slightly and looks glossy, coating the vegetables.

5. 5

   Build and thicken the sauce: add Coconut milk, Coconut cream, Fish sauce, Tamarind paste, and Brown sugar. Simmer briskly until thick and spoon-coating, stirring occasionally so it doesn’t catch.

6. 6

   Finish the curry: stir in Shrimp and simmer just until pink and cooked through. Add Spinach and fold in until wilted. Squeeze in Lime juice, then taste and adjust with a little more Fish sauce for saltiness or Lime for brightness. Serve curry over rice and top with Fresh cilantro if using.