Inspiration for this rice came in August. DVees (my sisters and I) had worked hard on a wedding favours order, we went to bed at 8am and were back up at 10am tying little pretty bows.
When we were done we decided to order Thai special fried rice and king prawn curry. The king prawn curry was lovely but the special fried rice was eerrr… a disaster. The funny thing was the rice was actually lovely but it was so fresh – it was made with fresh tomatoes, green onions, juicy prawns and coriander – it was great but it wasn’t what we wanted.
We were upset because we really wanted the unhealthy version, I mean it’s called ‘fried’ rice for a reason and we had even ordered ice cold coca cola which we don’t usually drink to ‘wash’ it down, clearly the proprietors of Robin Hood Thai had a different idea and to be fair to them their food was lovely, tasted like it was a freshly cooked home meal, it just wasn’t the greasy takeaway we were expecting.
Anyhow after we got over our disappointment, the rice became an inspiration for a dvees dish with a twist off course – ours has a hint of coconut and scented Thai Basil with mushrooms, prawns and hot chilli sautéed in garlic butter – fresh et al but still hard to resist I tell ya.
1 onions – finely chopped
2 garlic cloves – finely chopped
1 bunch of Green onions – finely sliced
100g of mushrooms – finely sliced
1 scotch bonnet pepper – roughly chopped
10 cherry tomatoes – sliced in half
250g of king prawns (raw)
40g of butter
400g of coconut milk
2 spoons of sun-dried tomato paste
500g of rice
2 cups of water
3-4 Thai Basil leaves
1. Parboil the rice with water and coconut milk in a pot.
2. Melt butter in a large heavy-based saucepan over medium heat. Add sun-dried tomato, garlic, onions, mushrooms and pepper. Cook, stirring, for 1 minute or until fragrant.
3. Add king prawns and cook until pink
4. Add prawn and veg mixture to the parboiled rice, add Thai basil and simmer for 20mins or until rice is soft
5. Garnish with parsley and serve.