Don't order out - Nadia Rodman shows us how to prepare a traditional frangrant Thai Curry that will rival any restaurant
Cook brown rice according to package directions.
Grate 2 tsp lime peel and squeeze 2 tbsp juice from the limes.
Heat oil in a large saucepan over medium high heat.
Add shallots, bell pepper and ginger for 5 minutes.
Stir in curry paste until it is incorporated. Stir in coconut milk, fish sauce, lime peel and juice and simmer for 5 minutes, stirring occasionally.
Sprinkle prawns with salt and pepper and add them to the curry sauce.
Return sauce to simmer until prawns are cooked through.
Sprinkle coriander on top and serve with ½ cup cooked brown rice
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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