Thai Red Tiger Prawn Curry with Snow Peas and Baby Corn

Combine the chicken stock cube with 450-500ml of boiling water. Stir until fully dissolved to prepare the chicken stock. Reserve 50ml per person in a saucepan.

In another saucepan, bring water to a boil for the jasmine rice. Wash the rice under cold water until the water runs clear. Once the water is boiling, add the rice, reduce to a low simmer, cover, and cook according to package instructions until tender. Fluff with a fork before serving.

While rice is cooking, prepare the curry ingredients. Finely slice the red onion, chop the ginger and garlic, slice the lemongrass, julienne the red capsicum, chop the baby corn, and halve the snow peas.

In a large frying pan or wok, heat a splash of oil over medium heat. Add the red onion, ginger, garlic, and lemongrass. Cook, stirring occasionally, until they begin to soften and become fragrant.

Stir in the Thai red curry paste to the onion mixture and cook for another minute until the paste is fragrant. Then add the correct amount of stock (50ml per person).

Pour in the coconut milk to the pan. Stir well to combine the curry paste with the liquids. Bring the mixture to a simmer.

Add the tiger prawns, baby corn, snow peas, red capsicum, straw mushrooms, and bamboo shoots to the curry. Let it simmer gently until the prawns are pink and cooked through, and the vegetables are tender but still crisp.

Stir in the brown sugar, lime juice, and fish sauce to the curry. Adjust the seasoning with more fish sauce or lime juice according to taste.

Serve the curry hot over the cooked jasmine rice. Garnish with lime leaves and offer extra lime wedges on the side.