Thursday, 1 April 2021 / Topics:
Ingredients: (Serves 4)
1 Cup basmati rice
400mL Tin coconut milk
1 Long red chilli, thinly sliced
4 Garlic cloves, thinly sliced
Thumb-sized piece ginger, finely chopped
½ Bunch of coriander, stems finely chopped and leaves picked
4 Kaffir lime leaves
1 Lemongrass stick, bruised
¼ Teaspoon ground white pepper
1 Tablespoon brown sugar
1 Tablespoon fish sauce
½ Cup tomato passata
400g Peeled prawns
1 Broccoli head, cut into florets
2 Cups green beans, topped and tailed
1 Lime, quartered
1. Bring a medium saucepan of water to the boil. Boil rice for 8-10 minutes or until just cooked. Drain and keep warm.
2. Pour the creamy white top off the coconut milk into a wok over high heat. Cook for 1-2 minutes or until the coconut milk splits and looks oily. Add chilli, garlic, ginger, coriander stems, kaffir lime leaves, lemongrass and white pepper and cook for 2-3 minutes or until fragrant.
3. Stir in brown sugar, fish sauce and tomato passata and simmer for 3-4 minutes or until cooked down. Add remaining coconut milk and bring to the boil. Add broccoli and green beans and simmer for 2-3 minutes or until tender. Add prawns and cook for a further 1-2 minutes or until opaque. Squeeze in lime juice.
4. Divide rice between serving bowls. Top with curry and garnish with coriander leaves.