Coconut Prawn Curry & Rice

• Jasmine Rice(300 g)
• Salt(1¼ tsp)
• King Prawns(600 g)
• Onion(1)
• Bell pepper(1½)
• Garlic(3 cloves)
• Ginger(20 g)
• Rapeseed Oil(1 tbsp)
• Red Curry Paste(70 g)
• Coconut milk(400 ml)
• Coconut cream(200 ml)
• Fish sauce(1½ tbsp)
• Tamarind paste(20 g)
• Brown sugar(12 g)
• Lime(1)
• Spinach(120 g)
• Coriander(15 g)optional

Method

1. 1

   Rinse {Jasmine Rice} until the water runs mostly clear. Add to a pot with {Water} and {Salt}. Bring to a boil, cover, then reduce to low and cook until the water is absorbed.

   ~15 min

2. 2

   While the rice cooks, thinly slice {Onion}. Slice {Bell pepper} into bite-size strips. Finely chop {Garlic} and {Ginger}.

   ~10 min

3. 3

   Heat {Vegetable oil} in a wide pan over medium-high. Add {Onion} and {Bell pepper} and cook until starting to soften and pick up a little color.

   ~5 min

4. 4

   Stir in {Garlic}, {Ginger}, and {Red Curry Paste}. Cook, stirring constantly, until very fragrant and the paste darkens slightly.

   ~1 min

5. 5

   Add {Coconut cream}, {Coconut milk}, {Fish sauce}, {Brown sugar}, and {Tamarind paste}. Bring to a lively simmer, then reduce heat to medium and simmer until thick enough to coat a spoon.

   ~8 min

6. 6

   Add {Shrimp} and cook just until pink and opaque. Stir in {Spinach} until wilted. Squeeze in juice from {Lime} and season with the remaining {Salt} if needed.

   ~4 min

7. 7

   Fluff the rice, then spoon the curry over it. Finish with {Fresh cilantro} scattered on top.

   ~1 min