Friday, December 7, 2012

Thai Red Prawn Curry


I’m a big fan of experimenting in the kitchen and I am constantly looking for new, interesting recipes to try out and add my own twists to. 
This specific recipe was inspired by Jamie Oliver and out of all of the meals that I have created over the years after getting accepted to study at the Institute of Culinary Arts, this one is by far my best. 
Not only did it turn out absolutely deeeeeelicious… it was also surprisingly quick and easy! 
I was incredibly proud and my friends that had a taste said the following:


“Lots of fragrant flavours with a great kick of chilli and a subtle sweet taste from the sugar snap beans, it was delicious!”

“Incredible!”

“Speechless…”

What you’ll need to make this dish:

  • 3 Stalks of Lemongrass
  • 2 Red Chilli’s
  • 3 Cloves of Garlic
  • A Handful of Fresh Coriander
  • 2cm of Ginger
  • 1 Lemon
  • 2 Tablespoons of Soy Sauce
  • A Teaspoon of Oyster Sauce
  • 1 Red Pepper
  • Half a Bag of Tiger Prawn Tails
  • 1Sugar Snap Beans
  • 1 Can of Coconut Milk
  • Jasmine Rice
  • One tablespoon of Tomato Puree
  • Brown Sugar

Start by putting your lemongrass, chilli’s, garlic, coriander and ginger into a food processor. 

Tip in your specified amounts of soy sauce, oyster sauce and tomato puree followed by the zest of your lemon. 
Cut your pepper in half and add one half of it to your mix.
Whizz these ingredients until it becomes a paste. 

Now make long, fine strips with the remaining pepper and plop them into a pan to cook in olive oil. 
When the pepper strips are nearly done add in your prawns along with two scoops of your curry paste and flash fry for no more than two minutes. 






Leave your peppers and prawns aside in a bowl and add some more olive oil to your pan. 




Once heated up, put in your pack of sugar snap beans shortly followed by the remaining curry paste.





Let the beans soften for a few minutes before opening the can of coconut milk and pouring it in. 






Allow your milk to come to the boil before putting your peppers and prawns back into the pan. Now you can let the prawns continue to cook under the sauce, adding in brown sugar to sweeten. 


While your recipe is simmering, start preparing your rice. 


Dish up, sprinkling finely chopped coriander on top and serve immediately.


This is such an effortless, easy Thai Curry Recipe that tastes divine. 

If you manage to give it a try please let me know the outcome, email me here: jadewright15051991@hotmail.com







I love hearing from all of you.
Have a wonderful weekend bloggers and foodies!
Jade

1 comment:

  1. Wow, such a great blog! Yumm!
    Feel free to visit my blog in ur spare time and ofc follow if you like to!
    Kisses, Compagnion2 :)

    ReplyDelete

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