Green Thai Curry with Shrimp and Wholegrain Jasmine Rice, Red Rice & Riceberry

A Taste Department original recipe

Green Thai Curry with Shrimp and Wholegrain Jasmine Rice, Red Rice & Riceberry

Serves 2

Total Time: ~30 mins

Ingredients

• Green Thai curry paste - 70g (about 4 tablespoons)

• Coconut milk can (full-fat) - 1 x 400ml

• Rice – approx. 60g

• Raw prawns - 100g

• Ginger - thumb-sized piece, chopped into matchsticks or grated

• Stir-fry mix - 1 packet

• Fish sauce / oyster sauce - 1-2 tablespoons

• Oil (vegetable or olive) - 4 tablespoons

• Light soy sauce - 1-2 tablespoons

• Salt - 1-2 teaspoons

• Lime - 2 pieces + zest from one lime (more if you love limes)

• Coriander leaves - 5-10g, chopped

• Basil leaves - 5-10g, chopped

Step by Step

1. First start by cooking the rice according to rice packet directions. We use a mixture of wholegrain jasmine rice, red rice and riceberry from M&S which is perfect for Thai food and it takes 25-30 mins to cook.

2. Heat 2 tablespoons of oil in a large saucepan or wok and stir-fry ginger for a few minutes.

3. Add the green Thai curry paste and cook, constantly stirring, for 2 minutes. You always want to cook the curry paste before adding the coconut milk to fully mobilise the flavours and spices.

4. Slowly add the coconut fat part (the "cream") of the coconut milk can to the mixture, stirring to ensure the paste blends smoothly. Bring the to a boil. Seperating and cooking the cream first adds extra richness to the flavours.

5. Add the remaining coconut liquids from the can to the mixture and once boiling, turn down the heat to medium to let it simmer.

6. Add 1-2 tablespoons of soy sauce, 1-2 tablespoons of oyster sauce and the juice and zest from one lime into the mixture and let it simmer for a minute.

7. Add the stir fry mix to the mixture and continue to let it simmer on medium heat. You can use the coconut milk can to pour in water if you need more liquid.

8. Add the raw prawns to the simmering curry and allow to cook for 5 minutes until they become pink.

9. At this point, taste test the curry and adjust seasoning accordingly (add salt, lime, soy sauce or oyster sauce as needed depending on your preference). Also check that your vegetables are cooked through. You ideally want them to maintain a bit of crunch.

10. Once you are happy with the flavouring and the thickness of the curry, divide the rice into separate serving bowls and pour the curry over the rice. Garnish with basil, coriander and a small wedge of lime.

Tips

• Double the recipe next time so you have leftovers for lunch - the longer the flavours marinate, the better they taste

• Alternate the recipe ingredients to mix things up - e.g. choose different veggies, switch between green curry / red curry paste and noodles / rice

• Easy to make vegan / vegetarian by omitting the prawns (you can substitute with tofu if you really want the protein)

• Never use light coconut milk — if you want to make the recipe less heavy, you can always add water at the end! You don’t want to reduce the creamy coconut fat when you are cooking as it will dilute the flavour

• Recommend purchasing curry paste and coconut milk from an Asian grocer if you have the time as flavours are always more authentic (my favourite brand is Blue Elephant for paste and I usually stock up on Kingfisher coconut cans from Ocado)