2tablespoonextra-virgin olive oil or vegetable oil
1carrotthinly sliced into half-moons
1red bell pepperthinly sliced
1tablespoonThai red curry paste
200mlfull-fat coconut milk(about ½ a can)
1teaspoonvegetable stock powder
150graw king prawnsheads and shell removed
3tablespoonfresh corianderfinely chopped
Place the brown basmati into a large pot, add in 600 ml of water, cover the pan with a lid and bring to a boil, then reduce the heat to a minimum and simmer for 20 minutes, until the rice is soft and slightly chewy. Turn the heat off, and let the rice sit undisturbed for 5 minutes before serving.
Heat the oil in a large skillet over medium heat, add in sliced carrot and bell pepper and stir-fry them for about 4 minutes.
Add the red curry paste and garlic into the skillet, and stir-fry for a further 2 minutes.
Pour in the coconut milk followed by the stock powder, then bring to a boil, reduce the heat and simmer for 2 minutes.
Add the king prawns into the skillet with the other veggies, and cook all the ingredients for a further 2 minutes, or until the prawns turn pink and are cooked through.
Turn the heat off, drizzle the curry with the juice of half lime, sprinkle the fresh coriander on top and serve with basmati rice.
Brown basmati rice: regular basmati or jasmine rice.Vegetable stock powder: for extra flavour, you can substitute with 1 teaspoon of freshly grated ginger and ¼ teaspoon of lemongrass paste.Carrot and bell pepper: broccoli, snow peas, green beans, sweet potato, zucchini.
How to store leftovers
Fridge: It keeps well in the fridge for up to 2 days without the prawns.Freezer: It will keep well int he freezer for up to 1 month without the prawns. Defrost the curry and reheat it gently in a large skillet. Add in the prawns and cook them for 2 minutes, then serve. Nutritional information provided for curry only without rice.