{{King Prawn Thai Red Curry Recipes}} Ingredients: 16-20 tiger prawns, cooked and shelled 1 butternut squash, peeled and chopped into chunks 16-20 sugar snap peas, sliced in half Thin egg noodles, enough for 2-3, and cooked according to packet instructions, approx. 3 mins. For the paste: 2 tbsp vegetable or sunflower oil 2 red chilies 6 kaffir lime leaves 1/2 onion, peeled and chopped 5 garlic cloves, peeled and chopped Ping pong ball-sized piece of fresh ginger, peeled and chopped 1 tsp turmeric 1 tsp black pepper For the curry sauce: 1 can coconut milk 1 tbsp soy sauce 1 tbsp palm or caster sugar 1 tbsp fish sauce Bunch of basil leaves, stalks removed and chopped Directions: 1. Put all the ingredients for the paste into a small blender with 1 tbsp oil and whizz into a coarse paste. 2. Heat a large frying pan and add 1 tbsp oil. Gently fry the spice paste until soft, approx. 5-6. 3. For the sauce, add the coconut milk and the rest of the ingredients, except the basil, to the frying pan. 4. Stir, then add the squash chunks and coat thoroughly in the sauce. Add a little water if it seems too thick. Cook the squash in the sauce for 15-20 mins until the squash is tender. 5. Meanwhile, bring a saucepan of water to the boil and par-cook the sugar snap peas for 4-5 mins, until tender. 6. Add the peas and the prawns to the sauce and stir to coat. Cook for 2-3 mins until everything is piping hot. Add the basil 20 secs towards the end of cooking, stirring through. 7. In a separate saucepan of water, cook the noodles and serve with the Thai prawn curry piled on top....Yang meral oishi :)
Posted on: Fri, 11 Jul 2014 02:29:50 +0000
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