Thai Red Curry with Prawns and White Rice

Ingredients

• 200g Raw shrimp
• 150g White rice, long grain, raw
• 100g Raw red bell pepper
• 15g Garlic, raw
• 50g Red onion, raw
• 80g Raw bok choy
• 10g Coconut oil
• 30g Sriracha chili sauce

Method

1. 1Prepare ingredients: Rinse the 200g raw shrimp and pat dry. Mince the 15g garlic, chop the 50g red onion into thin slices, cut the 100g red bell pepper into bite-sized chunks, and slice the 80g bok choy into 2-inch pieces. Measure out the 30g sriracha sauce.
2. 2Cook the rice: In a separate pot, bring 300ml water to a boil (about 2 cups for proper rice-to-water ratio). Add the 150g dry white rice, stir once, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
3. 3Heat the wok/pan: Heat the 10g coconut oil in a large wok or skillet over medium-high heat (about 2-3 minutes) until shimmering. Do not let it smoke.
4. 4Sauté aromatics: Add the minced garlic and sliced red onion to the hot oil. Stir-fry for 1-2 minutes until fragrant and softened, being careful not to burn the garlic.
5. 5Add curry flavor: Reduce heat to medium and stir in the 30g sriracha sauce, mixing thoroughly with the garlic and onion to create a paste base. Cook for 30 seconds to allow flavors to bloom.
6. 6Cook the prawns: Increase heat to medium-high and add the 200g shrimp to the pan. Stir-fry continuously for 2-3 minutes, turning each shrimp to coat in the sauce. The shrimp will turn opaque and pink when done (internal temperature should reach 65°C/150°F). Do not overcook.
7. 7Add vegetables and create the sauce: Pour in approximately 120-150ml water (or low-sodium broth for extra flavor) to create the curry liquid. Add the red bell pepper and bok choy pieces. Stir everything together to combine, ensuring vegetables are coated in sauce.
8. 8Simmer the curry: Reduce heat to medium and simmer uncovered for 3-4 minutes, stirring occasionally, until vegetables are tender-crisp (still have a slight bite) and the sauce has slightly reduced. The total cooking time for the curry should not exceed 5 minutes to keep vegetables fresh and shrimp tender.
9. 9Taste and adjust: Remove from heat. The dish is complete as-is, but you can add salt to taste if needed (though the sriracha provides sodium).
10. 10Plate and serve: Divide the cooked white rice between bowls, top with the prawn curry and vegetables, and pour the sauce generously over everything. Serve immediately while hot.