Prep: 10min | Cooking: 25min
Complexity: 1/5
ingredients:
(serves 4)
2 tsp coconut oil
1 tsp ground ginger
1 tsp garlic powder
2-3 tbsp Thai red curry paste, or 2-3 tsp powder (or yellow curry powder if you don't have Thai curry paste or powder)
2 tsp flour
200ml coconut milk
200g vegetable stock
400g pre-cooked prawns
1 large carrot, chopped
2 large potatoes, diced
juice from 1/2 lime
1 tbsp fish sauce
1/2 tsp brown sugar
1 tbsp basil
1/2 red chilli, thinly sliced
2 tbsp fresh coriander, chopped
150g champignons, quartered or sliced
250g rice of choice
method:
Heat coconut oil in saucepan and simmer ginger and garlic powder. Add curry paste/powder and the flour, and whisk until it becomes a paste (like when making a roux). Pour in the vegetable stock little by little as you continue whisking the paste so that there are no lumps, then pour in the coconut milk also, and bring to a simmer. Add the carrot and potatoes. Season with 1/2 tsp salt. Add the chilli and simmer, covered, 20 min.
Add fish sauce, brown sugar, herbs, mushrooms and prawns to the curry, and cook for 5 more min. Remove from heat and add lime juice. Season to taste if needed, with a little more salt.