Red Thai Curry with Prawns | Creamy & Aromatic

Thoroughly rinse the jasmine rice in a sieve under cold water until the water runs clear. Bring to a boil in a pot with 600 ml of lightly salted water, reduce the heat to the lowest setting, cover, and leave to swell for about 12–15 minutes.

Pat the prawns dry and devein if necessary. Wash, deseed, and thinly slice the red bell pepper. Drain the bamboo shoots. Lightly tear the kaffir lime leaves so they release their full aroma.

Heat the vegetable oil in a wok or large frying pan over medium heat. Add the red curry paste and fry for about 1–2 minutes, stirring constantly, until fragrant.