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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180C/350°F Pour the stock into a saucepan and add the lemon grass and half the kaffir lime leaves. Bring to the boil and simmer, covered for ten minutes. | 2. Heat the oil in an oven proof casserole dish and add the onion cooking until soft but not coloured. Add the curry paste and cook for another minute. Add the rice and stir until coated. Strain the stock into the rice and add the coconut cream. Cover and bake for 15 minutes. | 3. Remove from the oven, stir well and bake for another 15 minutes. | 4. Add the prawns and if dry add another 1/2 cup of stock or water. Bake for another 15 minutes until the prawns are cooked and the rice tender. | 5. Serve with remaining kaffir lime on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	300	ml		109.5575	10.7427	7.669	3.6519
lemongrass	1		bruised	-	-	-	-
kaffir lime leaf	4		sliced	534.0	0.0	118.8	3.0
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
red onion	1		sliced	28.0	6.537999999999999	0.77	0.07
red curry paste	2	tablespoons		534.0	0.0	118.8	3.0
arborio rice	1 1/2	1/2		534.0	0.0	118.8	3.0
coconut cream	300			237600.0	4788.0	2613.6	24969.6
prawn	600	g	peeled deveined raw	534.0	0.0	118.8	3.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.