Ingredients

• 1 cup cooked doongara rice
• 24 prawns, peeled and deveined (keep shells and heads)
• 1 tblspn vegetable oil
• 4 cups water
• 2 tblspn red curry paste
• 2 tblspn tamarind puree or juice (available at Asian grocers)
• 2 tspn turmeric
• 1 tspn red chillies, chopped (optional)
• 4 kaffir lime leaves, shredded
• 4 tblspn fish sauce
• 2 tblspn lime juice
• 2 tblspn palm sugar (crushed) or soft brown sugar
• 1/2 bunch coriander, washed and picked

Instructions

Heat oil in saucepan, add prawn shells and heads and cook for 3-5 minutes until shells and heads are pink, stirring regularly. Add water and curry paste, simmer for 15 minutes. Strain the stock into a clean saucepan and discard the shells. Add tamarind, turmeric, chillies and lime leaves, simmer for 2 minutes. Add prawns and simmer for a further 2 minutes. Add fish sauce, lime juice, sugar and rice, bring to the boil and cook for another 2 minutes. Serve in individual bowls and garnish with coriander leaves.

Tips

For extra convenience use SunRice Jasmine Rice in 90 seconds.

Variations

You could replace prawns with chicken.