Red Thai 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, it's heat tempered by coconut milk and served sprinkled with plenty of fresh coriander. Our version includes prawns and plenty of veggies and comes with star anise-scented rice. Enjoy!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
200
Coconut Milk
150
Basmati Rice
½
Star Anise
150
King Prawns
(Contains Crustaceans)
¾
Red Thai Style Paste
1
Garlic Clove
½
Lime
1
Vegetable Stock Powder
1
Ginger
1
Carrot
1
Coriander
1
Lemongrass
Not included in your delivery
50
Water for the Curry
300
Water for the Rice
Nutritional information
Utensils
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. 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 curry, and simmer for 4 mins more. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through. Halve the lime and squeeze some juice into the pan. Taste and add more lime juice, salt and pepper if desired. Remove the lemongrass.
Remove the star anise from the rice and fluff it up with a fork. Serve in bowls with a generous portion of prawn curry on top, and finished with a sprinkling of coriander. Enjoy!
