Prawn Red Curry with Thai Coconut Rice

Serves: 4

Ingredients

• 500 g Raw Prawns, peeled deveined, heads reserved
• 900 ml KTC Coconut Milk
• 3 tbsp Red Curry Paste
• 2 tbsp Fish Sauce
• 1 pieces Fresh Red Chili
• 1/2 tsp Salt
• 415 ml Water
• 250 g Jasmine Rice
• 4 pieces Spring Onions, diced

Method

1. To prepare the prawn heads, rinse and discard only the hard top shell. Set aside.
2. Put the coconut milk in a large saucepan with the curry paste, fish sauce and chilli.
3. Bring to simmering point, stirring constantly.
4. Add the prawns and prawn heads and cook over a low heat for 15 minutes, stirring frequently until the prawns are cooked and the flavours mellow.
5. Place water, coconut milk and salt in medium saucepan and mix well.
6. Bring to a boil, stir in rice, and lower heat to a simmer.
7. Cover and simmer for 15-20 minutes, or until most of the liquid is absorbed.
8. Remove from heat and allow to rest, covered, for another five minutes.
9. Serve curry and rice together.