This recipe reminds me of Thailand, mixing a range of Southeastern Asian ingredients with some traditional flavors. The rich color and the spicy coconut curry really bring out this dish. Instead of the traditional jasmine rice, we have tried the RightRice. This alternative rice is rich in proteins and fiber; It's perfect for who is on a low carb diet.
Ingredients (2 Servings):
- 1 Cup of RightRice
- 6 Prawns
- 4 Baby Bok Choys
- Sugar Snaps (Handful)
- 1 1/2 Cans of Coconut Milk
- 1 Clove of Garlic
- Ginger (Thumb size)
- 1 Teaspoon of Organic Red Curry Paste
- 1/2 Teaspoon of Galangal
- 5-6 Dried Keffir Lime Leaves
- Sea Salt
- Fresh Basil
- 1 Lime or Half a Lemon
- Extra-virgin Olive Oil
- Finely mince the garlic and the ginger and stir in a saucepan with extra-virgin olive oil for a couple of mins. Add 1 teaspoon of red curry paste. Simmer all together for a couple of mins.
- Add 1 1/2 cans of coconut milk. Add half teaspoon of galangal. Add dried keffir lime leaves.
- Mix all together and cook for 10-15mins at medium heat. Squeeze the juice of a lime (or half a lemon) and let it rest for a few minutes.
- Cook the RighRice: boil 1 cup of water for 1 cup of RightRice, add the boiling water to the RightRice and let it rest for 12 mins with the lid on.
- Cut the baby bok choys into halves from top to bottom and pan fry them in a pan with extra-virgin olive oil. Season with sea salt and black pepper.
- Stir the bok choys for 10mins at medium heat without the lid.
- Sear the prawns for 3mins each side.
- Once all the ingredients are ready, pour the red curry coconut broth into a bowl, add the RightRice, the bok choys and the seared prawns. Season with fresh basil.