Thai Prawn Curry with Rice

A fragrant coconut curry with plump prawns, bell peppers, and a gentle heat, served over fluffy rice.

SHOPPING LIST

• king prawns300g
• jasmine rice300g
• coconut milk400ml
• red curry paste3 tbsp
• fish sauce1 tbsp
• brown sugar1 tsp
• red pepper1
• green beans150g
• lime1
• coriander20g
• vegetable oil1 tbsp

METHOD

1. 1Cook the jasmine rice according to package instructions and keep warm.
2. 2Slice the red pepper and trim the green beans into short lengths.
3. 3Heat vegetable oil in a wok and fry the red curry paste for 1 minute until fragrant.
4. 4Pour in the coconut milk and bring to a gentle simmer.
5. 5Add the red pepper and green beans, cook for 5 minutes until just tender.
6. 6Stir in the prawns, fish sauce, and brown sugar, and simmer for 3 minutes until the prawns are pink and cooked through.
7. 7Squeeze in lime juice and scatter with chopped coriander, then serve over the rice.

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