INGREDIENTS (x2)

  • 400 g of prawns
  • 250 g of coconut milk in a can
  • 1 pack of Riso Scotti Venere and jasmine rice
  • 1 red onion
  • 2 tablespoons fish sauce
  • 2 tablespoons of brown sugar
  • 15g of Thai curry
  • 1/2 teaspoon powdered ginger
  • juice of 1 lime + a few slices to serve
  • salt to taste
  • to taste Extra virgin olive oil
  • to taste Chili pepper
  • parsley or coriander to taste

    PROCEDURE:
    Chop the onion, brown it with extra virgin olive oil in a non-stick pan for about 5 minutes over low heat.
    Add the chilli, fish sauce, sugar, a pinch of salt and mix. Pour in the coconut milk, curry, ginger and the juice of half a lime.

    Leave to cook for 5/10 minutes. Add the already cleaned prawns, the remaining lime juice and leave to cook until the prawns are well pink. Season with salt.

    Serve by adding a few spoonfuls of Venere rice and jasmine Scotti rice with curry. To prepare the rice, simply open the package and heat in the microwave or in a pan, following the instructions on the package.

    Complete the dish with chopped parsley or coriander, a few slices of lime and additional chilli if desired.