Thai Style Prawn Red Curry with egg fried rice.

Peeled, shelled large prawns. 1-2 small packs per person.
1 large onion
Lemongrass (from a jar)
3 cloves garlic
4 tomatoes, roasted & marinaded in chili oil (from a jar)
1 small tin of coconut milk.
1 Fish Stock Cube
Thai Fish Sauce
Rice Wine
Sweet Chili Sauce
Green Chillies (really lazy)
Thai 7 spice
Lea & Perrins

1 egg
rice
soy sauce


Chop the onion roughly and fry in oil slowly until transparent.
Add the garlic (crushed) and the tomatoes (chopped). Fry for a bit longer. Add enough rice wine to cover the base of the pan, and cook for another minute. Add a splash of Worcester sauce, the stock cube made up in ~100ml of boiling water, the chillies, a little 7 spice and a teaspoon of the sweet chili sauce. Set aside to cook while doing the rice.

Cook the rice as per packet. When almost done, break the egg into a wok and mash it up with a spatula. Keep mashing and moving it about while it cooks, so the white and yolk are thoroughly mixed in. Add the rice to the wok, and splash in the soy sauce (not too much). Fry up for a few minutes.

Add the prawns and coconut milk to the curry and cook it hard - the aim is still a liquid sauce, but does want a hint of thickness. And everything needs to be warm.

Serve the curry over the rice so that the liquid soaks through the rice.

Serves 2.