Prawns need only minutes, so the curry base is made first and the prawns dropped in at the end.
Serves 4 · Time 30 minutes
Ingredients
Serves
- 3 tbsp
-
400 ml
coconut milk
-
400 g
raw prawns, peeled
-
100 g
baby corn, halved
-
3
kaffir lime leaves
-
1 tbsp
fish sauce
-
2 tsp
palm sugar
-
Thai basil
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For the rice: 300 g jasmine rice, 200 ml coconut milk, 200 ml water, pinch of salt
Method
-
Rinse the rice, then cook with the coconut milk, water and salt, covered, for twelve minutes; rest ten.
-
Fry the paste in cracked coconut cream; add the rest of the milk, lime leaves and baby corn; simmer five minutes.
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Season, then add the prawns and cook three minutes until pink.
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Finish with basil and serve over the coconut rice.
