steps to prepare award winning Thai red curry prawns with cucumber and ginger rice salad

How’s life? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thai red curry prawns with cucumber and ginger rice salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai red curry prawns with cucumber and ginger rice salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thai red curry prawns with cucumber and ginger rice salad is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 450g packet 2 1/2 minute jasmine microwave rice (see note)
  • 4cm piece fresh ginger, peeled, cut into matchsticks
  • 1/4 cup Thai red curry paste
  • 1 red capsicum, sliced
  • 1kg medium green banana prawns, peeled (tails intact), deveined
  • 165ml can coconut milk
  • 2 teaspoons grated palm sugar
  • 2 teaspoons fish sauce
  • 2 teaspoons lime juice
  • 1 Lebanese cucumber, peeled into ribbons
  • 200g green beans, trimmed, halved lengthways, steamed
  • 2 tablespoons fried shallots
  • Fresh coriander leaves, to serve
  • Lime wedges, to serve

Method

  • Step 1
    Cook rice following packet directions. Transfer to a heatproof bowl. Add ginger. Stir to combine. Set aside to cool.
  • Step 2
    Meanwhile, heat a wok over medium heat. Add paste. Stir-fry for 2 minutes or until fragrant. Add capsicum and prawns. Cook for 3 to 4 minutes or until prawns turn pink. Stir in coconut milk, sugar, fish sauce and lime juice. Bring to a simmer. Remove from heat.
  • Step 3
    Add cucumber to rice mixture. Divide the rice and the prawn mixture among serving bowls. Top with steamed beans, fried shallots and coriander. Serve with lime wedges.

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