Thai Red Prawn Curry

• 7/8 pound peeled prawns fresh, or defrosted
• 1 can coconut milk
• 2 tablespoons red curry paste
• 2 cloves garlic diced
• 1 chillies red Thai, sliced
• 2 zucchini diced
• button mushrooms 5-6 regular, sliced
• 1 can bamboo shoots sliced
• 2 tablespoons fish sauce
• 4 kaffir lime leaves
• 8 basil leaves holy
• jasmine rice

1. Prep all the ingredients (slice & dice) and put the rice on to boil*.
2. Spoon the THICK coconut milk into a wok (from top of can), add the Red Curry paste and fry for 2-3 mins on high heat.
3. Add the prawns and cook until done (approx 3 mins).
4. Add the rest of the coconut milk and bring to the boil.
5. Then add the garlic, courgettes & mushrooms and simmer for 5-10 mins. Add the bamboo shoots, chilli, fish sauce, leaves & a little water. Turn the heat up for a few minutes then serve on a bed of jasmin rice!
6. *for great rice, generally measure 2 cups of water to 1 cup of rice & don't lift the lid until rice is ready (10-15 mins depending on type)!

prawns, coconut milk, red curry, garlic, red thai, zucchini, button mushrooms, bamboo shoots, fish sauce, lime leaves, basil, jasmine rice

Taken from www.yummly.com/recipe/Thai-Red-Prawn-Curry-1692273 (may not work)