Thai prawn red curry


  • Preparation: 15’
  • Cooking: 0’
  • Total time: 15’

Ingredients

  • 400g can coconut cream, chilled
  • 1/3 cup red curry paste
  • 125ml (1/2 cup) chicken stock or water
  • 1 red capsicum, seeds removed and cut into strips
  • 225g canned sliced bamboo shoots, drained
  • 2 tablespoons fish sauce
  • 1 lime lime juice
  • 2 teaspoons sugar
  • 1/2 cup thai basil leaves
  • to serve cooked jasmine rice
  • to serve fresh coriander
  • 600g peeled medium green prawns

1

Insert “StirAssist” into the bowl and add the hardened portion of the coconut cream, reserving the remaining milk for later.

2

Select 140C, 6 minutes and STIR SPEED 1. Press START. Coconut cream will heat up and separate and the mixture will look oily and create a lacy texture.

3

Once cooking time has ended, open lid and spoon in prepared curry paste. Close lid, select 140C, 2 minutes and STIR SPEED 1. Press START.

4

Open lid and remove measuring cup. Add stock, capsicum and bamboo shoots.

5

Select STEW P11 and press START twice to begin cooking.

6

At the end of STEP 1, open lid and add remaining ingredients and remaining coconut cream. Press START to begin STEP 2.

7

To serve, taste and adjust seasoning by adding either more fish sauce, lime juice or sugar. Serve hot with steamed jasmine rice and topped with fresh coriander.

Note:

Substitute prawns with chicken, fish or roasted Chinese duck.