Green prawn curry with baby vegetables, quinoa and rice
These firm and crunchy mangrove prawns with spring vegetables, quinoa and rice, accompanied by green curry sauce with sweet and savoury notes of lemongrass and kafir.
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Ingredients
Portions:
4
150 g
ASC Black Tiger Prawns
50 g
Basmati Rice
50 g
Red Quinoa
200 ml
Coconut Milk
2 tbsp
Green Curry Paste
1 piece
Lemongrass stalk, crushed
2 pieces
Kaffir Lime Leaves
1 tbsp
Nuoc Mam (Fish Sauce)
1 tsp
Cane Sugar
50 g
Zucchini, sliced
50 g
Sugar Snap Peas
50 g
Eggplant, diced
50 g
Edamame
1 piece
Shallot, finely chopped
1 tbsp
Vegetable Oil
10 g
Thai Basil, fresh
For the vegetable stock:
500 ml
Vegetable Stock (made with onion, carrot, celery stick, fresh thyme, bay leaf, pepper, leek)
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse 50 g of basmati rice and 50 g of red quinoa under cold water. Cook them together in a saucepan with 250 ml of water until tender, about 15 minutes. Drain and set aside.
- Heat 1 tbsp of vegetable oil in a large pan over medium heat. Add 1 piece of finely chopped shallot and sauté until translucent, about 2 minutes.
- Add 2 tbsp of green curry paste to the pan, stir for 1 minute to release the flavors. Pour in 200 ml of coconut milk, 1 piece of crushed lemongrass, and 2 pieces of kaffir lime leaves. Bring to a simmer.
- Add 150 g of ASC Black Tiger prawns, 50 g of sliced zucchini, 50 g of sugar snap peas, 50 g of diced eggplant, and 50 g of edamame to the pan. Simmer for 5-7 minutes until the prawns are cooked through.
- Stir in 1 tbsp of nuoc mam, 1 tsp of cane sugar, and adjust seasoning with salt if needed. Remove lemongrass and lime leaves before serving.
- Serve the curry over the cooked quinoa and rice mixture, garnished with 10 g of fresh Thai basil. Enjoy!
For an extra burst of flavor, add a squeeze of lime juice before serving.