Thai red prawn curry with sticky rice

Name: Thai red prawn curry with sticky rice
Cuisine: British
Ingredients: 1 white onion; 1/2 tin coconut milk; 300 g large raw king prawns; Half a bag of spinach leaves; 1 red onion; 1 red or orange pepper; 1 large red chilli; 1 spring onion; 1 thumbsize piece of ginger; 2 cloves garlic; 3 large fresh tomatoes; Squeeze honey; Splash Soy sauce; Splash fish sauce; Half the juice from a lime; 1 tbspn size amount of lemongrass; 1 spoon cumin; 1 spoon ground coriander; 1 spoon turmeric; Fresh coriander; Lime wedge; Poppy seeds; Spring onion; Fresh red chilli

Gillie @thenaturalfoodie

Cotswolds

We love a fresh fragrant curry and this doesn’t disappoint. Full of veggies and flavour you will feel nourished and full! Serves 2 adults

Gillie @thenaturalfoodie

Cotswolds

We love a fresh fragrant curry and this doesn’t disappoint. Full of veggies and flavour you will feel nourished and full! Serves 2 adults

Saved

Ingredients

1white onion
1/2 tincoconut milk
300 glarge raw king prawns
Halfa bag of spinach leaves
Curry sauce - blitz together
1red onion
1red or orange pepper
1large red chilli
1spring onion
1thumbsize piece of ginger
2 clovesgarlic
3large fresh tomatoes
Squeezehoney
SplashSoy sauce
Splashfish sauce
Halfthe juice from a lime
1 tbspnsize amount of lemongrass
Spices
1 spooncumin
1 spoonground coriander
1 spoonturmeric
Garnish
Fresh coriander
Lime wedge
Poppy seeds
Spring onion
Fresh red chilli

Saved

Steps

1

Finely dice white onion and fry in a drizzle of oil. Once onions are soft add the spices and cook for a few mins. Pour over the blitzed curry sauce ingredients and simmer for 10 mins or so on low. Add the coconut milk off the heat and simmer again for 10 mins or so. Taste and season with more salt/soy or honey if needed.
2

Cook your sticky rice for 10 mins or so and while this is cooking add your prawns and spinach leaves. Taste again before you serve and garnish and enjoy.