A generous helping of fiery umami in under 30 minutes – that's what this dish is all about! Fragrant rice meets crisp vegetables, tender prawns, and a good dose of red curry paste. Let the wok dance!
Ingredients for 2 people:
- 250g jasmine rice
- 150g prawns (peeled, deveined)
- 100ml Dashi Umami Fish Broth
- 1 carrot (cut into thin strips)
- ½ zucchini (cut into thin strips)
- 1 shallot (finely chopped)
- 1 handful of broccoli florets (torn into small pieces)
- 1 handful of sugar snap peas
- 1 clove of garlic (chopped)
- 1 can of coconut milk (400 ml)
- 2 tsp red curry paste (more to taste)
- 1 tsp sesame oil
- some coriander or parsley for decoration
ZUBEREITUNG
- Prepare jasmine rice according to the package instructions (e.g. in a rice cooker from Reishunger)
- Heat the sesame oil in the wok.
- Briefly fry the garlic over high heat. Then add the curry paste and mix well.
- First, steam the carrot, sugar snap peas and broccoli for 2 minutes, then add the zucchini and onion and fry for about 2 minutes as well.
- Add the prawns after 5 minutes and cook for another 3-4 minutes.
- Pour in coconut milk and dashi broth and simmer gently for another 3-4 minutes.
- Season to taste and serve with rice.