One of my vows for this year was to make things from scratch a lot more, I get bored so easily with sandwiches etc so have been looking for alternatives for lunch.
Thankfully I am at home during the day so can spend a little longer on prep but this would make an ideal main meal for dinner too so please don’t think it was solely a lunchtime dish. There was more than enough for two and add in a naan or flat bread to have with it, alongside a beer or two and who needs to go out to eat anymore! This really was delicious and could be made hotter with the addition of chillis or more red curry paste – I don’t like too much heat so mine was quite mild.
120g King Prawns
150g Basmati Rice
300ml Can of Coconut Milk
2 Garlic Cloves
1 Star Anise
1 Red Pepper
1 Tsp Red Curry Paste
1 Inch of Ginger
1 Stalk of Lemongrass
Veg Stock Cube
Place a pan of water to boil with half the stock cube and star anise, once boiled add the rice. Simmer for 10 minutes and set aside to steam for a further 10 minutes.
While the rice is cooking slice the carrot and pepper, crush the garlic and grate the ginger. Using the bottom of a heavy based pan break the lemongrass.
Add a little oil to a pan and cook the carrot and peppers until soft and starting to brown.
Add the garlic, ginger and red curry paste, cook for one minute.
Next add the coconut milk and water, bring to the boil and simmer for 4 minutes.
Add the prawns, making sure they are submerged under the liquid. Cook for a further 4 minutes until the prawns are pink and cooked through.
Fluff the rice with a fork and remove the star anise. Serve in a bowl with plenty of the curry and finish with a sprig of coriander (blurgh – i just did it for photo purposes, it came straight off!) and a squeeze of lime. Dig in and enjoy!
It took a total of around 20 minutes which I don’t think is bad for a hot meal including cooking time!