Thai prawn curry
- 30
- medium
- easy
Thai curry with Norwegian Coldwater prawns, grapes and basmati rice
Ingredients
- 250 gr basmati rice
- 1 red onion
- 1 red pepper
- 10 grapes
- 1 broccoli
- 1 tbsp grated ginger
- 1 tbsp finely chopped garlic
- 6 kaffir lime leaves
- 1/2 finely chopped red chilli
- 3 whole star anise
- 1 piece cinnamon stick
- 1 tbsp red curry paste
- 1 tin coconut milk
- 2 dl milk
- 200 gr Norwegian coldwater prawns
- 1 lime
Method
Boil the basmati rice as described in the instructions on the packet.
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Peel and chop the red onion into wedges, slice the red pepper, halve the grapes and divide the broccoli into small florets.
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Heat a little oil in a pan, add the ginger, garlic, kaffir lime leaves, chilli, star anise and cinnamon stick. Allow to fry for just under a minute. Add the onion, pepper, red curry paste, coconut milk and milk, and simmer for 10–15 minutes.
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Five minutes before serving, add the broccoli, grapes and coldwater prawns. Serve with lime wedges and fresh coriander.
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