This is a prawn dish that combines the wonderful flavours of coconut, lime, ginger and chilli and goes dreamily with the nutty taste of black rice.
Red Curry Prawns on Black Rice
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 24 large green prawns
- 2 cups Pandaroo black rice
- 2 Tbsp Thai red curry paste
- 1 Tbsp butter
- 1 Tsp grated ginger
- 1 Tsp grated palm sugar
- 1 Tsp fish sauce
- 1 cup coconut cream
- 4 pairs kaffir lime leaves finely sliced and roughly chopped.
- 1 large red chilli finely sliced to garnish
- 1 kaffir lime leaf finely sliced
- 1Tbsp lime juice
Instructions
- Cook Pandaroo rice as packet instructions.
- Heat pan to medium. Add butter and cook prawns for a minute on either side.
- Remove prawns from pan and set aside.
- Reduce the heat to low, add curry paste, grated ginger and gently fry until aromatic.
- Add coconut milk, kaffir lime leaves, palm sugar, fish sauce and bring to boil.
- Return prawns to pan and stir through lime juice.
- Place black rice on serving plate. Arrange prawns on rice, pour over sauce and garnish with strips of red chilli and slithers of kaffir lime leaves.
