A Wagamama’s favourite the Raisukaree curry is a combination of citrus, coconut and milk and is packed with delicious vegetables, with a choice of either prawns or chicken, dished up alongside rice this makes a delicious meal that you’re going to turn to time and time again.
Wagamama makes the curry with mangetout, peppers, red and spring onions, and portion it up with white rice, as well as freshly mixed sesame seeds, a slice of lime, a sprinkle of coriander and a dusting of red chillies.
But if you’re making it home you can certainly omit and add any ingredients you’d like to.
This curry recipe makes enough for two people
- Two chicken fillets or 400g of uncooked king prawns – whichever you prefer
- Small red onion
- Handful of mangetout
- Handful of chopped red peppers – or whichever colour you prefer
- Three spring onions
- 2 teaspoons of red Thai curry paste
- A tin of coconut milk
- Clove of garlic
- Tablespoon of fish sauce
- Chicken stock cube
- Tablespoon of soy sauce
- White rice
- Fresh coriander
- Chopped red chillies
- Sprinkle of sesame seeds
Raisukaree recipe instructions
If you’re cooking with chicken, use a sharp knife to cut the chicken into thin strips, roughly the same size – just so they cook evenly. If you’re using the prawns make sure they’re prepped and ready to go into the pan.
Slice the onion into strips, dice the garlic, cut the spring onions, cut the red pepper into thin strips and slice the mangetout in half.
Put the rice onto cook per the packets instructions. Obviously if you’re using microwave rice or something similar wait till you’ve got the curry on to cook it.
Put a wok on to heat up and add a cooking oil, coconut oil would be a good choice in this instance, and then add the curry paste and garlic. Add the chicken or prawns to cook through, once either of them are nearly done add all your vegetables to the pan and cook for another couple of minutes.
Pour in the coconut milk and add the stock cube. Bring to the almost boil, and then turn down to simmer and reduce. Add the fish sauce and soy sauce to the pan.
As this simmers and fills your kitchen with a beautiful scent, slice the red chilli, chop the coriander and cut the lime in half.
Hopefully your rice will be cooked and ready to serve. If you’re feeling fancy, once drained put the rice into a bowl and tip it upside down on the serving plate to create a restaurant-esque dome of rice.
Then it’s time to serve the rice, gently pour around your rice – you don’t want to ruin that shape.
Sprinkle over the coriander, red chilli, sprinkle over the sesame seeds and give a good squeeze of lime juice.
Eat and enjoy.
Buy some of the Raisukaree recipe ingredients
Last update on 2019-01-02 / Affiliate links / Images from Amazon Product Advertising API