Thai Green Prawns with Red Rice

A Quick and Easy Supper Recipe for All the Family

I love Thai food.  Quick, fresh and packed with aromatic flavours.  Although this recipe is a bit of a cheat, I think it is delicious and my family really enjoys it.  It is a speedy dish to make with the rice being the only part that takes some time, so get that on first.

Speaking of which, my latest discovery is a combo of red rice, black sweet rice and wild rice.  Not only is it nutritionally superior to regular brown rice but it is much more delicious and interesting on the plate.  Even our two year old loved it…

Thai Green Prawns with Red Rice
Serves 4
Prep in 15 minutes, cooks in 40 minutes

Ingredients and suggested quantities:
1 cup Ambrosia wild rice blend
1 tbsp olive oil
½ large leek, trimmed, halved and finely sliced
1 large courgette, grated
1 bunch asparagus, cut into 3
4 heaped tsp Thai Kitchen green curry paste
1 can reduced fat coconut milk
28 raw king prawns, shelled and butterflied

1.  Cover 1 cup of rice with 2 cups of water.  Bring to the boil, reduce heat and simmer for 35 to 40 minutes until the water has been absorbed.  The rice will be cooked but will have a nutty bite to it.
2.  Prep all the veg.  Heat the olive oil in a large based pan on a medium heat.  Add the leeks, courgette and asparagus to the oil and sweat down for about 5 minutes.  Add the curry paste and sizzle for a couple of minutes before reducing the heat to low
3.  Pour in the coconut milk, stir and taste.  Add more curry paste if you want it a bit more fragrant
4.  Add the prawns and simmer for about 5 minutes.  Serve in a bowl over the rice

Thai green prawn and red rice

Apologies for the 90’s presentation… I sprinkled some sesame seeds on top, with some diced tomatoes for colour, although not necessary for taste!  I got a bit carried away, which happens sometimes.

If you are looking for a bit of variation, try subsisting the prawns for a firm white fish which you can just cut into chunks.

I had a couple of tsp of the curry paste left in the jar which I added to a butternut squash soup I was making.  It really enhanced the simple soup.


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