How to Make Award-winning Thai red prawn curry with sticky rice

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We hope you got insight from reading it, now let's go back to thai red prawn curry with sticky rice recipe. To make thai red prawn curry with sticky rice you only need 27 ingredients and 2 steps. Here is how you achieve it.

The ingredients needed to cook Thai red prawn curry with sticky rice:

1. Prepare of white onion.
2. Get of coconut milk.
3. You need of large raw king prawns.
4. Provide of a bag of spinach leaves.
5. Prepare of Curry sauce - blitz together.
6. Use of red onion.
7. Prepare of red or orange pepper.
8. Provide of large red chilli.
9. You need of spring onion.
10. Prepare of thumbsize piece of ginger.
11. Use of garlic.
12. You need of large fresh tomatoes.
13. Use of honey.
14. You need of Soy sauce.
15. Provide of fish sauce.
16. Prepare of the juice from a lime.
17. Provide of size amount of lemongrass.
18. Take of Spices.
19. Provide of cumin.
20. Take of ground coriander.
21. Get of turmeric.
22. Provide of Garnish.
23. Use of Fresh coriander.
24. Get of Lime wedge.
25. Get of Poppy seeds.
26. Take of Spring onion.
27. Get of Fresh red chilli.

Instructions to make Thai red prawn curry with sticky rice:

1. Finely dice white onion and fry in a drizzle of oil. Once onions are soft add the spices and cook for a few mins. Pour over the blitzed curry sauce ingredients and simmer for 10 mins or so on low. Add the coconut milk off the heat and simmer again for 10 mins or so. Taste and season with more salt/soy or honey if needed..
2. Cook your sticky rice for 10 mins or so and while this is cooking add your prawns and spinach leaves. Taste again before you serve and garnish and enjoy..

Add the THAI RED CURRY PASTE and cook for a minute or until fragrant. Toss through the basil and remove from heat. For the Thai red curry paste, blend all of the Thai red curry paste ingredients to a smooth paste in a food processor. For the curry, heat one tablespoon of When the vegetables in the curry are tender and the sauce has thickened, stir in the chopped coriander. To serve, spoon the sticky rice into bowls.

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