Thai red prawn curry with sticky coconut rice

I have been busy with my freelance work for the past few days which involves a lot of research and writing and I'm exhausted. So I am not going to rant on the blog because of all the typing I've been doing, and here I am going straight to the recipe.

This was an easy peacy friday night dinner for two. It works out best if you have ready made red curry paste. Even the pics don't look nice, but the recipe was really easy and good and I'd also promised my mom I'd post the recipe since Id sent her a box of red curry paste.

Thai red prawn curry

Prawns: 250 gms, cleaned and deveined

Shallot- 1 small (optional)

Ginger- 1 inch piece, julienned

Garlic- 4 pods, chopped up fine

Thai red curry paste- 1 tsp (store bought..mine was really spice so i used onlt a tsp)

Thin coconut milk- 1 cup

Oil- 1/2 tbsp

Salt- to taste

Thai basil/ coriander leaves- to garnish

Heat a non stick pan and add the oil.

Once hot, sauté the shallot (if using), ginger and garlic till nice and fragrant. You don't want to over cook.

Add the red curry paste and on medium-low heat sauté it till you see oil appearing. This is important.

Add coconut milk with the heat on low and mix well. Bring to a gentle boil. Season with salt.

Once the coconut milk has slightly thickened (if its too thick, thin it out with some water), add the prawns and cook till done...max. 6 to 7 minutes on medium high heat.

Chop the basil/ coriander leaves and garnish just before serving.

Notes: If you want to make your own curry paste, here's the link 

Sticky coconut rice

Basmati rice/ sticky rice- 1 cup (cleaned and drained)

Coconut milk- 1 cup

Water- 1 cup

Salt- to taste

Oil- 1 tsp

Coriander leaves- to garnish (optional)

In a chefs pan, large enough to handle 1 cup rice, heat the oil.

Add the rice and sauté gently for a few minutes, till the rice becomes slightly transparent.

Reduce the heat to low and add the coconut milk, followed by water.

Season with salt, stir well and close with a tight fitting lid and cook for about 15 to 20 minutes or till all the water has been absorbed.

Fluff the rice with a fork, sprinkle some coriander leaves and serve hot.

Notes: You can use 2 cups of coconut milk for a stronger taste. I wasn't too sure if id like the strong taste that much so i diluted it.

The rice will be slightly sticky, but that's the whole point really. 

I would also like to announce the winner of the giveaway- Ananda Rajashekar. Ananda, do pass on your address so I can send the books across :)
Thanks to all the others who participated. Stay tuned for more giveaways :)