Ingredients
- 12 fresh peeled medium size prawns
- 1 bunch of bok-choy (roughly chopped)
- 1/2 Red capsicum (julienned)
- 6 floretes of brocolli
- 1 medium size carrot (julienned)
- 4 small red chillis (2 de-seeded & chopped finely, leaving 2 whole for garnish)
- 1 teaspoon of finely diced fresh galangal (or ginger)
- 1 clove of garlic (finely diced)
- Small handful of Thai basil (chopped roughly, leaving 2 leaves whole for garnish)
- 12 leaves of Daun Kesum (Vietnamese mint) - 8 chopped roughly, leaving 4 leaves whole for garnish
- 5 garlic chives (chopped finely)
- 1 teaspoon green curry paste
- 1 teaspoon mild curry powder
- 1 tin Valcom brand coconut milk 165ml
- 3/4 cup Jasmine rice
Method
- Wash rice under cold water. Place into microwave-safe rice container with 2 cups of water, and set to cook according to microwave specifications. (Normally power level 3 for 25 minutes)
- Wash and prepare vegetables, herbs, garlic, galangal, and chillis.Peel prawns.
- In a small frying pan, add 1 teaspoon of oil, cook prawns, turning to brown both sides. Season with salt. Set aside.
- In a wok add 1 teaspoon of oil, heat and add galangal, garlic, chilli, green curry paste and curry powder, then the vegetables and herbs. Stirfry until almost cooked.
- Add tin of Valcom coconut milk, and cook together for another minute.
- In 2 bowls, serve stirfry on the steamed rice, add cooked prawns and garnish with the mint, basil and chilli.
Product used in recipe
- VALCOM - VALCOM COCONUT MILK
