Shrimp, Red Curry Sauce and Brown Rice

This delicious sauce goes well with fish and chicken and will surely be a go-to recipe when you are trying to impress your guests.

Ingredients

• 1 tbsp extra-virgin olive oil
  
• 1 large (150g) sweet onion, peeled, chopped
  
• 1 piece (10g) fresh ginger root, 1/2 slice
  
• 50g lemon grass, chopped
  
• 2 garlic cloves, peeled, smashed
  
• 1 Thai red chilli, halved, seeded, optional
  
• 1 tbsp Thai red curry paste
  
• 3 dates, pitted
  
• 1 can (400ml) light coconut milk
  
• 1 tbsp fish sauce
  
• ½ small lime, peeled
  
• 2 (300g) red capsicum, sliced thin
  
• 225g raw prawns, peeled, deveined
  
• 1 cup (200g) raw brown rice

Directions

1. In a large saucepan on high heat, heat the oil to just before smoking. Add onions and sauté until slightly browned about 5 minutes. Add ginger, lemongrass, garlic and continue to sauté until deep brown, another 10 minutes. Season lightly with salt.
   
2. Add curry paste (and chilli if using) and cook for 1 minute. Add dates, coconut milk, fish sauce. Cook on medium high heat and let reduce until slightly thickened, about 10 minutes. Cool slightly. Place liquid and lime into Vitamix container and secure the lid.
   
3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades. Return the sauce pot and simmer. Add in capsicum, and shrimp and cook until the prawns are done. Serve over brown rice.