Prawn Red Thai Curry with Coconut Sticky Rice (Fish)

Member Name: fluffyandpink

Product:	Fish
Date:	05/01/08 (79 review reads)
Rating:

Advantages: Tasty and pretty quick to cook

Disadvantages: can be expensive if you don'at already have some of the ingredients

This is a meal that I cook probably once a fortnight. It's a really filling dish. Its full of vibrant colours and smells delish! The flavours combine beautifully, yet you can still taste them individually too!

Ingredients:
For the curry
Thai fish sauce (not necessary but definately makes a difference)
1 lb. raw king prawns, peeld and washed
1 red & 1 yellow pepper, cut into roughly 2cm pieces
half an onion, minced or finely chopped
2 or 3 red chillies, de-seeded and minced or finely chopped
1 garlic clove, minced
half a can of coconut milk (you can buy low-fat version if this if your watching your waistline!)
about a desssert spoon of fresh ginger, minced or finely chopped
soy sauce
thai red curry paste
1 lime
some spring onions and corrander to garnish

For the rice:

white rice, (just judge how much you think you will need), rinsed through with cold water serveral times
ginger, julliened
rest of that can of coconut milk

OK:

I start with the rice and get that simmering before making the curry because if you justv slightly over-cook it, it combines with the coconut milk and becomes quite sticky, like thai sticky rice!

Heat a little oil in your sauce pan, medium-high heat, saute the ginger for a couple of minutes, always stirirng it.
Add rice and cook for a couple of minutes, keep stirring. Add some water ( about 1/3 to 1/2 less water than the amount of rice you added) and the coconut milk, bring to the boil, then reduce the heat and simmer for about 20 minutes or until rice is cooked(!)
Meanwhile:
Heat some oil in a wok or heavy pan over a medium-high heat. Add the prawns, a splash of fish sauce (dont add too much, less if deffo more here!) and some of the lime juice and cook for about 1-2 minutes on both sides until the prawns are just about cooked through. Remove them from the pan and bob them on a plate

Add the peppers, onion, garlic ginger and chillies to the pan and stir-fry for a couple of minutes, until the peppers start to become slightly soft. Add the cocunut milk, about 2 tablespoons of soy sauce and a good tablespoon or 2 of the red curry paste. Add a bit more lime juice to taste. Boil until the sauce reduces and thickens slighlty. Add the prawns back to the pan and heat through, mixing them in the gorgoeus sauce.

Serve some of the rice onto your plate and add loads (believe me you will finish it all!) of the prawn curry to the top. Garnish with some chopped spring onions and some corriander.You can squeeze a bit more of that lime juice on the top for a bit of an edge if you like. I sometimes add some fresh chilli too, as I like it spicy. Enjoy!

Variations:

You can add chicken instead of prawns if your not seafood lovers.
Just follow the recipe exaclty the same way (you can also leave out the fish sauce if you want - just ad a bit more soy sauce) but make sure that you cook the chicken touroughly.

Summary: A really enjoyable dish to cook and to eat!