Coconut Basmati Rice with Green Prawn Curry
Thai green curry flavoured with garlic, ginger and chilli mixed with lime leaves, fresh coriander and tiger prawns.
Ingredients
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1 tablespoon of olive oil
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1 thinly sliced onion
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Fresh coriander sauce, chopped stalks, coarsely chopped leaves
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3 crushed garlic cloves
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Piece of ginger, peeled and grated
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1 green pepper, thinly sliced
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4 cardamom pods, broken up
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4 cloves
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1 cinnamon stick
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450g tiger prawns, peeled and cleaned
Preparation Method
- Heat the olive oil in a large pan with a lid. Add the onion and coriander stalks and cook gently for 8-10 minutes
- Add the garlic, ginger, green chilli and turmeric and cook for a further 2 minutes.
- Add the coconut milk and bring to the boil. Season with a pinch of salt and pepper; add the cardamom, cloves, lime leaves and cinnamon. Cook for 3-4 minutes until thickened
- Add the prawns and cook for 3-4 minutes. Cover the pan, remove from the heat and set aside for about 5 minutes – the prawns will continue to cook. Make sure they are fully cooked before serving.
- Cook the rice according to the instructions on the packet and serve with the curry, garnished with coriander leaves.
