Ingredients
Serves: 4 people
Preparation time: 60 min
- 400 g jasmine rice
- 1 chicken stock cube
- bunch fresh basil
- 4 cloves garlic
- 2 1/2 sticks lemon grass
- 1 tbsp ground cumin
- 2 red onions, diced
- cooking oil
- 3 bird's eye chillies, finely chopped
- small piece ginger, finely chopped
- 300 g exotic mushrooms
- 200 g mangetout
- 200 g mini corn and snapper peas
- 1 tin coconut milk
- 1 kg peeled prawns
- 2 tbsp fish sauce
- 1 lime, zested
- bunch fresh coriander
Preparation method
- Make chicken stock.
- Into rice cooker, place rice and stock. Cook 20 min.
- Into blender, place basil, garlic, lemon grass and cumin. Blend until thick but slightly runny paste.
- Fry onions in oil. Stir in curry paste, chilli and ginger.
- Stir fry 3 min. Add mushrooms, mangetout, mini corn and snapper peas. Simmer 4 min.
- Pour in coconut milk and bring to simmer.
- Add prawns, fish sauce and lime zest. Cook 5 min. Stir in coriander.