I haven’t done a recipe since I started the blog. So, I thought it was high time I shared one of my easiest and favourite recipes with you. I have cooked this for the majority of my friends at some point and I learnt it at school so it really is easy. Everyone always loves it and a lot of people have begged for the recipe. I’m in a good mood today though so I won’t make you beg.
First things first, don’t let your guests go hungry.
1. Give them some prawn crackers and sweet chilli sauce to snack on.
2. Pour yourself a large glass of white wine. (It’s always a good idea to offer your guests some too, unless you’re just cooking for yourself, then you have the whole bottle to get through…)
What you need;
1 can coconut milk
6 tea spoons red Thai curry paste
350g prawns (these can be pre-cooked, fresh, peeled, with the shell on…it’s up to you)
A good handful chopped parsley
60g rice/pp (I use Jasmine rice)
What you need to do;
Place your rice in a pan and pour boiling water over the top until the water is twice the depth of the rice. Boil this for two minutes and then leave the lid on the pan to steam the rest of the rice, give it a shake every so often so it doesn’t stick to the pan.
While the rice is cooking, bring your coconut milk to the boil.
Reduce the heat so that it’s lightly simmering and add your curry paste.
The milk should now be light red/pinky in colour. If you want it darker add more curry paste.
Bring the sauce to the boil once more, then reduce the heat and leave to simmer.
Add your prawns, mine were pre-cooked so didn’t need as long cooking.
Chop your mango and add to the prawns and sauce.
Add your chopped parsley.
Stir it up and then leave it on the lowest heat while you get the plates ready.
The rice will be done when there is no water left in the pan, it shouldn’t be too hard or too soft. Find that perfect midway balance. (Should take about 10-15 minutes)
Place the rice in the bottom of your plates, then add your prawn and mango sauce on top. Add a finishing touch of parsley and voilà, you’re done!