Thai Peanut Prawn Curry with Sticky Rice

In a medium pot over high heat, bring sticky rice, 1¹⁄₄ cups water and a pinch of salt to the boil. Stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes.

Tip! You can cook the rice in a rice cooker if you have one.

Peel ginger and thinly slice. Cut carrot in half lengthways and thinly slice on an angle. Trim ends and de-string sugar snap peas. Slice red chilli and pick coriander leaves, discarding stems.

Tip! If you prefer less spice, de-seed chilli and add less chilli. To make this recipe kid-friendly leave out the chilli.

In a medium sized deepsided pan or pot over medium heat, bring coconut milk to a simmer. Add peanut butter, ginger, and Thai red curry paste, stir to combine. Simmer until flavours are melded and curry is smooth, about 5 minutes.

Tip! The Thai curry base is quite hot - just add a little at first, then taste.

Add prawns, carrot and sugar snap peas to the pot and simmer for 3-5 minutes until prawns are pink and opaque, and cooked through. Taste and add salt as needed. Stir the baby spinach through and immediately remove pan from heat.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Transfer cooked sticky rice to a a clean dry surface. Using a wooden spoon, knead, flattening rice in an even layer, then folding it over itself. Repeat until rice is sticky, then roll in a ball. Divide rice and prawn curry between bowls. Garnish with chilli and coriander leaves. Enjoy!

In a medium pot over high heat, bring sticky rice, 1¹⁄₄ cups water and a pinch of salt to the boil. Stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes.

Tip! You can cook the rice in a rice cooker if you have one.

Peel ginger and thinly slice. Cut carrot in half lengthways and thinly slice on an angle. Trim ends and de-string sugar snap peas. Slice red chilli and pick coriander leaves, discarding stems.

Tip! If you prefer less spice, de-seed chilli and add less chilli. To make this recipe kid-friendly leave out the chilli.

In a medium sized deepsided pan or pot over medium heat, bring coconut milk to a simmer. Add peanut butter, ginger, and Thai red curry paste, stir to combine. Simmer until flavours are melded and curry is smooth, about 5 minutes.

Tip! The Thai curry base is quite hot - just add a little at first, then taste.

Add prawns, carrot and sugar snap peas to the pot and simmer for 3-5 minutes until prawns are pink and opaque, and cooked through. Taste and add salt as needed. Stir the baby spinach through and immediately remove pan from heat.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Transfer cooked sticky rice to a a clean dry surface. Using a wooden spoon, knead, flattening rice in an even layer, then folding it over itself. Repeat until rice is sticky, then roll in a ball. Divide rice and prawn curry between bowls. Garnish with chilli and coriander leaves. Enjoy!