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Thai Fragrant Coconut King


Prawn Curry (Serves 2)


“Tis is such a beautifully simple recipe and is ready in under half an hour,” says YouTuber and chef Ian Haste. “It is the perfect dish for using up any spare vegetables you have.”


1 2


Add the onion, three-quarters of the coriander, half the lime zest, the red


chilli, two kaffir leaves, the ginger and garlic to a pestle and mortar and smash into a paste (or use a food processor). Add the paste to a heated frying pan or wok with the oil and cook for 20- 30


3 4


seconds, then add the coconut milk, fish sauce, the remaining lime zest and two kaffir leaves, the lemongrass and sugar and bring to the boil, stirring regularly. Meanwhile, add the rice with double the amount of water to a pan and bring


to the boil. Once boiling, cook for three minutes, turn off the heat and put a lid on the pan so the rice can carry on steaming for seven to eight minutes. Do not stir as you want the rice to steam, absorb the water and fluff up. Add the pepper, king prawns and sugar snap peas to the hot coconut milk


and cook for two to three minutes until the prawns turn pink. Serve the rice and curry in separate bowls with a scattering of the remaining coriander and a final squeeze of lime.


Te 7-Day Basket by Ian Haste, photography by Al Richardson, is published by Headline. Available now.


INCREDIENTS *1/2 onion, peeled *10 coriander leaves


*Zest and juice of 1 lime *3/4 red chilli, finely sliced *4 kaffir lime leaves *1tsp peeled and grated ginger


*1 garlic clove, peeled and crushed *1tsp vegetable oil *400ml tin of coconut milk *2tsp fish sauce


*1 lemongrass stalk, lightly smashed or cut to release flavour *1tsp brown sugar *200g basmati rice *500 ml water *1/2 red pepper, de-seeded and thinly sliced


*250g frozen/raw king prawns, defrosted, cleaned and de-veined *150g sugar snap peas, halved


32 / PROPERTYMAIL


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