Thai Prawn Red curry and Thai Fragrant rice with Prawns

Thai Red Prawn Curry

Ingredients:

• Prawns – 1kg
• Red Curry Paste - 3 Tablespoons
• Fish Sauce or Oyster sauce - 2 Tablespoons
• Prawn head & tail – ground and juice strained
• Brown Sugar - 1/2 Teaspoon
• 100 ml thick Coconut Milk
• 50 ml Water
• 2 Red Chillies – chopped diagonally
• 2 Kaffir Citrus Leaves
• 2 Tablespoons Olive Oil
• Red bell pepper – one chopped into big pieces

Method:

1. Fry the shrimp in oil for 30 second and remove onto a plate. (I removed 15-20 prawns to use for the rice.)
2. Into the same pan, put the red curry paste and oil and fry for a few seconds to release the flavours.
3. Add the coconut milk, sugar, fish sauce, prawn juice and water and fry on a low heat while mixing, it only takes a few minutes to make.
4. Add the chillies, bell peppers into the frying pan.
5. Add the prawns into the curry sauce. Garnish with slices of the kaffir leaves.

Thai Fragrant Rice with Prawns

Ingredients:

• Basmati rice - 1 cup
• Spring onions with greens  - 5 to 6
• Coconut milk - 1 cup
• Vegetable stock  - 2 cups
• Lemon rind grated  - 1 teaspoon
•  Lemon grass roots - 1 inch
• Ginger - 1 inch piece
• Salt  to taste
• Cooking wine – 3-4 tablespoon
• Garlic – 7 to 10 pods chopped fine
• White Onion – half sliced into big pieces

Method:

1. Fry onions, garlic for 2 mins and add cooking wine and add the fried prawns. Stir for few secs,  remove & keep aside.
2. Trim the spring onion greens and reserve. Roughly chop the stems and quarter the bulbs.
3. Heat a deep non-stick vessel, add a tablespoon of oil, stir in the spring onion bulbs and stems.
4. Now add the drained rice, coconut milk, vegetable stock and lemon rind. Stir for few secs.
5. Add sliced lemongrass root and ginger.
6. Add salt and mix. Cook till the rice is done.
7. Chop spring onion greens and garnish the rice.
8. Add the fried prawns.

Serve hot.