Thai Red Curry with Prawns and Bamboo Shoots

• 300 g Jasmine rice
• 1 tbsp Sunflower oil
• 1 medium Yellow onion
• 3 tbsp Red curry paste
• 2 tsp Caster sugar
• 800 ml Coconut milk
• 200 g Bamboo shoots
• 450 g Prawns, peeled and deveined
• 2 tbsp Fish sauce
• 1 large Lime
• 15 g Fresh basil

1. Rinse the jasmine rice until the water runs mostly clear, then cook it in a saucepan according to the packet instructions. Once tender, drain if needed, cover, and keep warm.
2. Meanwhile, heat the sunflower oil in a large frying pan over a medium heat. Finely slice the yellow onion and cook for 5 to 7 minutes until softened and lightly golden.
3. Stir in the red curry paste and caster sugar, and cook for 1 minute until fragrant. Pour in the coconut milk and bring to a gentle simmer.
4. Add the bamboo shoots and simmer for 3 to 4 minutes to warm through and let the flavours meld. Keep the heat low so the sauce stays smooth.
5. Add the prawns and cook gently for 2 to 4 minutes, stirring, until they are just opaque and pink. Take the pan off the heat, then stir in the fish sauce and squeeze in the lime juice to taste.
6. Tear in most of the fresh basil and stir through, reserving a little to finish. Serve the curry with the jasmine rice and scatter over the remaining basil.

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