RED THAI COCONUT CURRY PRAWNS

Wow.  Remember that cartoon character Speedy Gonzales?  Well I think he visited my kitchen last night. Seriously. Only this was a Thai influenced dish, not Mexican, but super yummy, and flavorful!  Any veggie would work here - broccoli, peppers, tomatoes, I was also going to include frozen peas, but forgot as this meal came together so fast.  Actually, it was done in the time it took the rice to cook!  A super fast, easy dish to make for those busy, busy days.  Chicken would be lovely too. These amounts are enough for two, but could easily be increased to feed more.
18 defrosted shrimp/prawns, peeled, tail on de-viened
Fresh cracked pepper
2 Tblsp. Toasted Sesame oil
1/2 of a large red onion sliced and sliced in half
3 green onions - thinly sliced, ends thinly chopped
4-6 minced garlic cloves
1/2 a zucchini, sliced thin, then cut into 2 inch strips
2 tsp. Thai Kitchen Red Curry Paste - or more if you want more heat (this was in the gluten free aisle!)
1 Tblsp. Thai Kitchen fish sauce
Juice and zest of 1 lime
250 ml. can of Organic Coconut Cream
handful of minced Cilantro
salt and pepper (use the salt sparingly as the fish sauce is salty)
1/2 cup Basmati rice, to 1 cup of water
Put the rice on to cook, and then heat up a frying pan, medium heat with the sesame oil.  Add in the red onion, sauteing to a light golden color.  Then add in the prawns, fresh cracked pepper. lime juice and zest, sauteing a couple of minutes until pink and opaque - I think mine took about 2-3 minutes.  Transfer to a bowl, add in another drizzle of oil to the pan, with the strips of zucchini and garlic.  Saute again another 2-3 minutes - till eldente, then transfer to the prawn and onion bowl.  Pour in the coconut milk, add the Thai Red Curry Paste, Thai Fish Sauce, and whisk to combine, scraping up any brown bits.  Turn the heat down to a low simmer, and about 3 minutes before the rice is finished, add in the prawns, onions, and zucchini, back into the coconut curry sauce, stirring to combine and heat through.  Add in 1 inch chopped handful of green onions, and some minced cilantro.  Serve over hot rice, with a sprinkling of green onions, and cilantro garnish. A flavorful, quick and easy dinner.

Ina Gawne
author

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