Cooked - Spicy One-pot Prawn Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spicy One-pot Prawn Curry

4.0

600 g | 1.5lbs giant prawns (shrimp peeled and deveined (defrost if frozen))

400 g | 14oz can coconut milk

200 g | 7oz chicken stock

150 g | 5.3oz basmati rice

5 large shallots (peeled and finely chopped)

5 garlic cloves (peeled and finely chopped)

5 ripe tomatoes

2 red chillies sliced into thin rounds

2 tbsp fish sauce

1 tbsp palm sugar (or dark brown sugar)

2 tsp lemongrass paste (or fresh lemongrass)

1 tsp ground turmeric

1 tsp good quality Thai yellow curry paste

1 tsp coriander seeds

1 tsp cumin seeds

2 kaffir lime leaves

1 tbsp rapeseed (canola oil)

2 tsp toasted sesame oil

2 tsp butter

Fresh coriander (cilantro leaves to garnish)

Handful roasted peanuts (crushed in pestle and mortar to serve)

Extra red/green chillies sliced into thin rounds to garnish

Preheat the oven to 180C (350F).
Put the tomatoes, sugar, lemongrass, curry paste, coriander seeds and cumin in a blender or mini chopper and process to a paste.
Heat the rapeseed and sesame oil in a large (lidded) casserole and then stir fry the shallots, garlic and chillies for 2-3 minutes.
Add the turmeric, butter and rice and stir until the rice is coated. Add the paste and stir to mix everything together.
Add the prawns and kaffir lime leaves and stir fry them for a minute. Stir in the fish sauce, coconut milk and stock and bring to the boil.
Cover and transfer to the oven. Cook for 20 minutes then take the lid off, stir, and cook for a further 5-10 minutes until liquid is reduced and rice is cooked.
Serve with a sprinkling of crushed peanuts and garnish with a few coriander leaves.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 111 weeks ago

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