King Prawn Red Thai Curry With Star Anise Rice Recipe

We love trying new foods in this household; thankfully, neither of my children are fussy eaters at all and will happily try anything which is placed in front of them and 98% of the time, they absolutely love the new tastes and textures. Read on for our King Prawn Red Thai Curry with Star Anise Rice Recipe:

I believe this is because I have always introduced new foods, tastes and textures to them from a very early age, and because I try to involve them in the preparation and cooking process – from picking out the ingredients in the supermarket to chopping, mixing, cooking and even washing up. They see the entire process from start to finish and it really does help to stop the “I don’t want that and the I don’t like that” and makes way for the “I will at least try it before making a judgement”.

I would never force them to eat anything they didn’t want to, but in this way, they have never not wanted to at least try everything placed in front of them.

This is a new favourite recipe which is pretty easy to make and goes down a treat.

Table of Contents

King Prawn Red Thai Curry with Star Anise Rice Recipe – (to serve 4)

Ingredients:

For the King Prawn Red Thai Curry:

500g king prawns, peeled and de-veined
1 can of coconut milk
3 tbsp red Thai curry paste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 onion, thinly sliced
2-3 cloves of garlic, minced
inch piece of ginger, grated
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp brown sugar
Juice of 1 lime
Handful of fresh coriander leaves, chopped
Vegetable oil for cooking

For the Star Anise Rice:

2 cups jasmine rice
4 cups water
2 star anise pods
Pinch of salt

Instructions:

1. Prepare the Star Anise Rice

Rinse the jasmine rice under cold water until the water runs clear.

In a pot, combine the rinsed rice, water, star anise pods, and a pinch of salt.
Bring the water to a boil over medium-high heat, then reduce the heat to low and cover the pot.

Let the rice simmer for about 15-20 minutes, or until all the water is absorbed and the rice is tender.
Once cooked, fluff the rice with a fork and remove the star anise pods.

2. Cook the King Prawn Red Thai Curry

In a large skillet or wok, heat a tablespoon of vegetable oil over medium heat.

Add the sliced onions and cook until they become translucent; this should take around 3-4 minutes.
Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
Stir in the red Thai curry paste and cook for another 2 minutes, stirring constantly.

Pour in the coconut milk, fish sauce, soy sauce, and brown sugar, stirring well to combine.
Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, allowing the flavours to meld together.
Add the sliced bell peppers to the curry sauce and let them cook for about 3-4 minutes until they start to soften.

Now, add the king prawns to the curry sauce and cook for 5-6 minutes, or until they turn pink and opaque.
Squeeze in the lime juice and stir in the chopped coriander.

Taste the curry and adjust the seasoning if necessary, adding more salt or lime juice as desired.

3. Serve

Spoon the fragrant star anise rice onto plates or into bowls.

Ladle the king prawn red Thai curry over the rice, ensuring each portion has plenty of sauce and prawns.
Garnish with additional chopped cilantro if desired.
Serve hot and enjoy your flavorful, aromatic king prawn red Thai curry with star anise rice!

This recipe should easily serve 4 hungry individuals, providing them with a satisfying and delicious meal that combines the rich flavours of Thai cuisine with the aromatic touch of star anise-infused rice.