This salad is simple but really delicious. You can use any curry paste that is knocking about in the cupboard. I always seem to have a few spring onions and a piece of ginger in the fridge so this is a great way to use them up. I used frozen peas and prawns which makes this a brilliant knock together crowd pleaser. You can also eat it either warm or cold I ate mine cold and the flavours really developed.
Ingredients (serves 2)
- 4 spring onions, white parts mainly finely sliced
- 1 garlic clove, peeled and finely chopped
- 1 tbsp fresh ginger, peeled and finely chopped
- 2 generous tsp of curry paste (I had red Thai in the cupboard)
- 150g of basmati rice
- 250ml of coconut milk
- 80g Atlantic peeled prawns
- Handful of frozen peas
- 2 tbsp of coriander
- 12 pickled radish slices, optional
- Seasoning to taste
- Baby gem lettuce
- Roasted peanuts to garnish
- Heat a drizzle of oil in a saucepan (I like groundnut) over a medium heat. Add the chopped spring onions, garlic and ginger. Cook for a couple of minutes until fragrant. Add the curry paste and rice, continue to cook off the paste and toast the rice for a further 3-4 minutes.
- Pour in the coconut milk, bring to the boil then reduce to a simmer and leave for about 20 minutes until the rice has soaked up all the liquor and the rice is slightly tender.
- Once the rice is cooked, stir through the prawns, peas, radish (if using) and coriander, taste and add seasoning if needed.
- To serve, slice the lettuce and share between 2 serving plates, top with the prawn rice and sprinkle over the roasted peanuts. Enjoy.