Ingredients
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500 g prawns, jumbo, peeled from Blue Island
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250 g red Capsicum pepper, deseeded, cut into cubes (2 cm)
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1000 g water
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250 g rice
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15 g coconut oil
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1 garlic clove, peeled
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2 spring onions, cut in pieces
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1 tsp Thai curry powder
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1/2 tsp ground cumin
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370 g coconut cream
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1 tbsp mango jam
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1 pinch of salt, to taste
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1 pinch pepper
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3-4 fresh coriander sprigs, (leaves only), chopped
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juice from 1 lime
Instructions
Prawn curry and rice
- Purchase 500 g prawns, jumbo, peeled from fishmarkets Blue Island.
- Set Varoma dish into position. Weigh in 250 g red Capsicum pepper, deseeded, cut into cubes (2 cm) and prawns, and set aside.
- Place 1000 g water into mixing bowl, insert simmering basket into position, weigh in 250 g rice, set Varoma with peppers and prawns onto position and cook 15 min/Varoma/speed 4.
- Remove Varoma and simmering basket with aid of spatula and set aside. Empty mixing bowl, clean and dry.
- Place 15 g coconut oil, 1 garlic clove and 2 spring onions , cut in pieces into mixing bowl and cut 5 sec/speed 5.
- Then , sauté 3 min/120°C/speed 1.
- Add 1 tsp Thai curry powder, 1/2 tsp ground cumin, 370 g coconut cream, 1 tbsp mango jam, 1 pinch of salt, to taste and 1 pinch of pepper, to taste and cook 5 min/Varoma/speed 1 or until is set.
- Add reserved cooked prawns and peppers and cook 2 min/100°C/reverse mode/speed spoon. Transfer into a glass bowl, sprinkle with chopped coriander, lime juice and serve with the reserved cooked rice.
Recipe from chef Noel Christo Bassil
