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Prawn red Thai curry with coconut rice


You can’t beat a quick curry recipe and this one, made with prawns and served with coconut rice, is ready in 20 minutes – so much quicker than a takeaway.

Yields1 Serving
Prep Time2 minsCook Time18 minsTotal Time20 mins
 200 g basmati rice
 1 tbsp groundnut oil
 2 tbsp garlic cloves, finely sliced
 1 tbsp red chilli, finely sliced
 23 tbsp tbsp Thai red curry paste (see tip)
 400 ml tin coconut milk
 1 tbsp  Thai fish sauce
 100 ml vegetable stock
 6 tbsp baby pak choi, halved or quartered
 450 g raw, peeled king prawns
 Juice of 1 lime, plus wedges to serve
 Handful of fresh coriander, chopped

Put the rice in a pan and rinse well in cold water. Drain, then add more water to 1cm above the level of the rice. Bring to a simmer over a gentle heat, cook for 1 minute, then cover tightly, turn off the heat and leave to cook undisturbed.


Meanwhile, heat the oil in another saucepan, add the ginger, garlic and chilli and soften for a couple of minutes. Add the red curry paste and cook, stirring, for 2-3 minutes, then add two thirds of the coconut milk along with the fish sauce and vegetable stock. Bring to a gentle simmer and cook for 5-6 minutes. Add the pak choi and the prawns, then cook for 4-5 minutes more.


Check the rice is cooked and all the liquid has been absorbed, then stir through the remaining coconut milk until well combined. Serve the curry scattered with coriander.

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