I was sent this lovely gift basket from the people at Blue Dragon. It was full of wonderful things; apron, pen, chopsticks, Coconut Milk, Red Thai Curry Paste and a few recipe cards. Unfortunately, and this isn’t a complaint, but the ingredients didn’t match the recipe cards, so I had to ad-lib a bit and create my version of Red Thai Prawn Curry – Gaeng Phed Goong. I’m not confident in the kitchen but the result was amazing and it only took about 20 minutes. If I can do it anyone can.
- 2 TBSP of oil
- 1 yellow pepper, sliced into chunks
- 1 red pepper, sliced into chunks
- 2 TBSP of Blue Dragon Red Curry Paste
- 400 ml of Blue Dragon Coconut Milk
- 240g of King Prawns
- ½ a lime
- Coriander to garnish
- Blue Dragon Coconut Cream
Heat the oil in a frying pan. Add the peppers and sauté 3-5 minutes until soft. Add the curry paste to the pan, mix and heat for about a minute and then add the coconut milk and bring to a low boil and simmer for 5 minutes stirring occasionally.
Then add the King Prawns and cook for another 5 minutes until pink and cooked through.
Finish by adding the lime juice and garnish with coriander and a swirl of Blue Dragon Coconut cream if you have any. As you can see by the photos I didn’t.
We served it with basmati rice and naans. Enjoy!