We have a rule in our house, whoever, does the cooking doesn’t do the washing up. For the most part it works. I tend to do more of the cooking as I don’t work in the mornings. However, this week I had a work deadline, so I didn’t manage to get anything organised. Hubby was a bit disappointed at first but then jumped in did the cooking and the washing up! He actually said it was a nice change as he was starting to forget how to cook.
Luckily for him, I had everything sorted including the recipe. I can’t take a lot of credit for this as we’d been sent a plethora of prawns (one of our favourites) from the lovely folks at Lyons Seafood and a recipe for Prawn curry from Fish is the Dish.
According to hubby the recipe was incredibly easy. Here it is.
- 5 TBSP of Thai Green Curry Paste
- 1 tbsp olive oil
- 1 finely chopped onion
- 1 tin of chopped tomatoes
- 1 tin of coconut milk
- 2 packs of king prawns
- Heat the olive oil over a high heat and add the curry paste, mixing for a few moments to release the flavours.
- Add the finely chopped onions
- Add the tomatoes and coconut milk, then reduce the sauce on a medium heat until it starts to thicken.
- Once the sauce begins to thicken, add the prawns. They’re already cooked so you just need to heat them through for around 5 minutes.
We served ours on a bed of Jasmine rice. Originally, we were asked for ways to improve the curry, honestly, it was lovely as it was, but if I did it again I’d be tempted to add some root ginger, kaffir limes leaves and garnish it with some sticks of cucumber.