“This is such a beautifully simple recipe and is ready in under half an hour,” says chef Ian Haste. “It is the perfect dish for using up any spare vegetables you have.”
Here’s how to whip it up.
Serves: 2
Ingredients
- 1/2 onion, peeled
- 10 coriander leaves
- zest and juice of 1 lime
- 3/4 red chilli, finely sliced
- 4 kaffir lime leaves
- 1 teaspoon peeled and grated ginger
- 1 garlic clove, peeled and crushed
- 1 teaspoon vegetable oil
- 400ml tin of coconut milk
- 2 teaspoons fish sauce
- 1 lemongrass stalk, lightly smashed or cut to release flavour
- 1 teaspoon brown sugar
- 200g basmati rice
- 500 ml water
- 1/2 red capsicum, deseeded and thinly sliced
- 250g frozen/raw king prawns, defrosted, cleaned and deveined
- 150g sugar snap peas, halved
Method
Add the onion, three-quarters of the coriander, half the lime zest, the red chilli, two kaffir lime leaves, the ginger and garlic to a pestle and mortar and smash into a paste (or use a food processor).
Add the paste to a heated frying pan or wok with the oil and cook for 20-30 seconds, then add the coconut milk, fish sauce, the remaining lime zest and two kaffir lime leaves, the lemongrass and sugar and bring to the boil, stirring regularly.
Meanwhile, add the rice with double the amount of water to a pan and bring to the boil. Once boiling, cook for three minutes, turn off the heat and put a lid on the pan so the rice can carry on steaming for seven to eight minutes. Do not stir as you want the rice to steam, absorb the water and fluff up.
Add the capsicum, king prawns and sugar snap peas to the hot coconut milk and cook for two to three minutes until the prawns turn pink. Serve the rice and curry in separate bowls with a scattering of the remaining coriander and a final squeeze of lime.
The 7-Day Basket by Ian Haste, photography by Al Richardson, is published by Headline, available now.
Are you a fan of Thai food? Do you cook it at home often? Let us know in the comments section below.
Also read: Crispy Ginger Beer Prawns
– With PA