Lots o' Pork 7622Damsel Vermont Maple Syrup Pork Chops Recipe 6 pork chops Oil as needed for browning 1-4 cup chopped onion 1 Tbsp vinegar 1 teaspoon chili powder 1-2 teaspoon pepper 1-4 cup maple syrup 1-4...
Red curry prawns with fragrant rice
Fragrant rice 1 1-2 cups water 1 cup jasmine rice
To make fragrant rice: Place the water in a heavy based pan and bring to the boil. Slowly add the rice and and good pinch of salt. Stir once and return to the boil. Cover and reduce the heat to very low. Cook for 18 minutes, then remove the lid and allow the steam to escape for 5 minutes. Stir gently with a fork to fluff up the grains.
For the curry: 1-2 cup coconut cream 2 spring onions, finely chopped 2 stems lemon grbutt, white part only, finely chopped 2 tablespoons red curry paste 3 kaffir lime leaves, shredded 2 1-2 cups coconut milk 2 kaffir lime leaves, extra, slightly crushed 1kg large raw prawns, peeled and deveined 2 tablespoons fish sauce 1 tablespoon grated palm sugar 1-4 cup fresh small basil leaves 2 small red chillies, seeded and cut into fine lengthways strips to garnish 2 (more) kaffir lime leaves, shredded, to garnish
While the rice is cooking, heat the coconut cream in a large pan. Add the spring onion, lemon grbutt, curry paste and shredded kaffir lime leaves. Cook, stirring, for 4-5 minutes, until fragrant.
Add the coconut milk and crushed kaffir lime leaves to the pan, bring to the boil and add the prawns. Reduce the heat and simmer for 10 minutes or until the prawns are cooked.
Season to taste with fish sauce, palm sugar (use up to the suggested amount). Stir through the basil leaves. Serve the prawns over the rice, garnished with lime leaves and chillies.
-- Cheers Cathy(xyz)
