John Torode’s speedy red Thai curry
John's in the kitchen with the perfect Monday night meal. His super-quick Red Thai curry is fresh, flavourful and guaranteed to become a new family favourite.
Speedy Red Thai Curry
Serves: 4
Ingredients:
400ml Coconut milk
2 tbsp Red curry paste
1 tbsp Palm sugar
2 sticks of lemon grass, bashed
4-6 Lime leaves, dried or fresh
2.4cm piece ginger, bashed
1 tbsp Fish sauce (maybe more)
1 small butternut squash, peeled, seeds removed; Chopped into chunks
100g creamed coconut
300-400ml water
165g Frozen prawns
To Serve:
Rice, 100g Bean sprouts, a handful of coriander leaves, a handful of Thai basil leaves - if you can get, and sliced red chilli, to serve.
Method
1. Pour half the coconut milk into a large sauté pan and add the red curry paste. Stir over a low heat for a few minutes then add in the palm sugar, bashed lemon grass, lime leaves, bashed ginger and fish sauce.
2. Heat for a few minutes until aromatic and fragrant then stir in the butternut squash cubes. Coat in the paste and add the creamed coconut. Pour in the rest of the coconut milk, along with 300-400ml hot water. Bring to the boil, then reduce the heat.
3. Add the prawns and heat gently for around 10 minutes, until the squash is soft. Check seasoning, adding a little extra fish sauce if needed, The curry should be sweet and creamy.
4. To serve, drop in the bean sprouts and mung bean shoots and scatter with the picked coriander and Thai basil leaves. Garnish with sliced red chilli to serve.
5. For the rice, take a large coffee mug or similar and fill it with the rice, place into a pot which has a tight fitting lid.
6. Now wash the rice three times, this stops it from going gluggy. Place the pot under running water and fill the pot with water and stir it around, drain and repeat twice more. Drain well.
7. Now add to the rice 2 and a half quantities of water from your mug, cup of jug pour over the washed rice, add a pinch of salt and give a stir, shake the pan so the rice is even
8. Place the lid on the pot and bring to the boil, turn the heat down to low and cook for 5 minutes, now turn the heat off and do not touch it. do not lift the lid or anything but leave where it is with the heat off for a further 20 minutes.
9. Take a fork , lift the lid and run the fork through the rice so it is free flowing. Perfect rice every time.