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| Basmati Rice 60 g uncooked |
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| Bok Choi 75 g |
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| Centra King Prawns 180g 145 g |
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| Centra Olive Oil 2 tbsp |
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| Centra Spring Onion 40 g |
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| Coconut Milk 10 millilitre |
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| Lemon Grass 1 stick |
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| Red Pepper 60 g diced |
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| Thai Green Curry Paste 50 g |
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| Water 210 millilitre |
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| Add all to shopping list | |
For prawns: Mix the Thai paste and coconut milk in a bowl to create a marinade. Mix through the prawns so they are coated. Cook prawns on a medium to high heat until translucent all the way through. About 3-5 mins. Being careful not to burn the sauce. Add a splash of water if necessary.
For rice: Snap lemon grass stick and put in sauce pan with rice, cover with water bring to the boil and simmer until rice is cooked. Remove lemon grass before serving. While the rice is cooking gently fry diced red pepper, shredded Bok choy and spring onion for 4-5 mins. Stir through rice once cooked.
To serve: Serve prawns on top of rice or stir through. Enjoy hot or cold.
Tips: Put prawns on a skewer for a BBQ. Infuse rice while cooking, cardamom pods, lemon peel and thyme.