Thai Green Prawn Curry with Fragrant Coconut Rice

Rinse the two cups of Jasmine rice well under a running tap. Add to your rice cooker or sauce pan and add 2 ½ cups of water and ½ a cup of the coconut cream, as well as one teaspoon of salt (optional). Turn on.

While the rice is cooking it’s time to make the curry. In a large sauce pan fry the curry paste with 2Tblsp of oil until fragrant (about 2 minutes). Add the rest of the coconut cream and the stock and bring to the boil. Let this bubble away while you prepare the other ingredients.

Fry the prawns for 5 minutes until just cooked and set aside. Fry the eggplant for about 8 minutes, set aside. Open the corn and bamboo and rinse well.

Add the juice of two limes to the sauce and taste. Add more lime, salt, sugar or chilli as necessary. Add the prawns, eggplant, corn and bamboo and bring to the boil.

Serve the finished curry with the rice and garnish with fresh coriander, lime and chili as desired.