This second recipe from Jamie’s 30-Minute Meals
Thai Red Prawn Curry with Jasmine Rice
Author: Suzanne Perazzini
Ingredients
RED CURRY
- 2 stalks of lemongrass
- 1 fresh red chilli
- 2 tsp garlic-infused oil
- Optional: 4 kaffir lime leaves
- A bunch of fresh coriander
- 2 jarred red peppers in oil
- 1 heaped tsp tomato puree
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2cm (¾in) piece of fresh ginger
- 8 large unpeeled raw tiger prawns
- 200g (7oz) peas
- 220g (7½oz) small cooked prawns
- 1 x 400g tin of coconut milk
- 2 limes, to serve
- 1 bag of prawn crackers, to serve
SEASONING
- Olive oil
- Sea salt and black pepper
JASMINE RICE
- 1 mug of basmati rice E
- 2 jasmine tea bags or 1 jasmine flower
Method
TO START:
- Get all your ingredients and equipment ready.
- Turn the oven on to 200C/ gas 6.
- Fill and boil the kettle.
- Put the standard blade attachment into the food processor.
JASMINE RICE:
- Put a medium saucepan on a medium heat.
- Add the mug of rice, a pinch of salt, a splash of olive oil, the 2 jasmine teabags or flower, and cover with 2 mugs of boiling water (use the same mug you used for the rice).
- Cover and cook for 7 minutes, then take off the heat and leave to steam with the lid on for 7 minutes.
RED CURRY:
- Put a frying pan on a medium heat.
- Trim the ends and tough outer leaves of the lemongrass stalks, bash up the stalks with the side of a knife, then put into a food processor with 1 fresh red chilli (stalk removed), garlic-infused oil, 4 lime leaves, a bunch of coriander, 2 jarred red peppers, 1 heaped tsp tomato puree, 1 tbsp fish sauce, 2 tbsp soy sauce and 1tsp sesame oil.
- Peel and add 2cm (¾in) fresh ginger.
- Blitz to a paste - you might need to stop and use a spatula to scrape down the sides so it all gets whizzed up.
- Drizzle some olive oil into the hot frying pan and add the unpeeled raw tiger prawns.
- Fry for around 1 minute, then add 1tbsp of the curry paste and fry for 1 more minute.
- Tip into an ovenproof dish and put into the oven on the top shelf for about 8 to 10 minutes.
- Put the pan you cooked the prawns in back over a medium heat.
- Drizzle in a little olive oil, then add the sugar snap peas, then the small prawns.
- Spoon in the rest of the curry paste, and stir and fry for a minute or two before adding the coconut milk.
- Stir as it melts down, then leave to simmer on a medium to low heat.
TO SERVE:
- Taste the curry and correct the seasoning with a few drops of soy sauce, if needed.
- Scatter over the reserved coriander leaves, then take to the table with the dish of prawns from the oven.
- Cut the remaining limes into wedges for squeezing over. Put the prawn crackers into a serving bowl, and take to the table.
- Fluff up the rice with a fork, then take to the table.
- Toss and dress the cucumber salad. Dish up the rice, ladle over the curry and divide the large prawns between everyone.
Suzanne :
Hi, very nice blog you have here, thanks for your Foodbuzz friend add.
I too love Jamie’s cooking show and his way of cooking.
I reckon you can have this recipe down to 30 min when you buy the off the shelf Thai red curry paste,
and have the rice cook in rice cooker. 🙂
Yes, Yin, there are certainly shortcuts and I also think that the second time would be quicker because I wouldn’t have to refer to the recipe so much.
Suzanne
Vow I am also thinking of making similar dish yours is great yummm
This was a truly delicious dish, Maria.
I have made this a few times and the flavours are just fabulous and then I think to myself why aren’t I making it more often lol . So good ?
It is certainly a delicious dish and you have reminded me to make it again too.