Tag: curry

Thai Green Prawn Curry Recipe

Fish is the Dish –Top fish tips for all the family
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.

Prawn Curry

Serves 5

Ingredients

  • 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

 

Method

  1. Heat the olive oil over a high heat and add the curry paste, mixing for a few moments to release the flavours.
  2. Add the finely chopped onions
  3. Add the tomatoes and coconut milk, then reduce the sauce on a medium heat until it starts to thicken.
  4. 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.

 

 

 

 

 

 

 

Slow Cooker Curry Laksa Soup

This recipe was originally sent to me from the lovely folks at Blue Dragon but I’ve modified it to use it with a slow cooker.  It was incredibly easy and gorgeous.  It’s definitely gone on the ‘have again’ list.

Serves 4

Ingredients:

  • 1 tbsp oil
  • 4 tbsp Blue Dragon Laksa Paste
  • 400 ml coconut milk
  • 200 ml chicken stock
  • 500g boneless chicken thighs, chopped into thin slices
  • 1 medium onion thinly sliced
  • 100g green beans chopped into 2.5 cm pieces
  • 1 tbsp of fish sauce
  • 100g bean sprouts
  • Coriander
  • ½ a cucumber but into match sticks
  • Straight to wok fine rice noodles

Method:

1. Heat the oil in a frying pan and then add the curry paste and fry for about a minute.  When it’s aromatic add the coconut milk and chicken stock bring to a boil and reduce to a simmer.  Add the chicken, onion and fish sauce for 4-7 minutes and simmer till the chicken is sealed.

2. Transfer to the slow cooker and cook on low for 6-8 hours.  Approximately 1 hour before it finishes add the green beans.  This will stop them from getting too mushy.

3. Prepare the noodles as per instructions on pack.  Put a large handful in the bottom of each bowl.  Now top the noodles with a few generous ladle-fulls of the soup.

4. Garnish with the bean sprouts, coriander and cucumber.

I served it with bread but really didn’t need to as it was an entire meal in itself.

 

 

 

 

 

Easy Red Thai Prawn Curry

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.

Serves 3-4

Ingredients

  • 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

Method

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!

 

 

 

 

 

 

 

 

 

 

Butternut Squash and Chickpea Coconut Curry (Slow Cooker)

I’ve been meaning to post this recipe for ages.  I made this curry for my Book Club a few weeks ago, along with my Lamb Curry.  It’s dead easy to make and absolutely delicious.  Enjoy!

Ingredients

  • 1 tbsp of oil
  • 1 onion diced
  • 2 cloves of garlic crushed
  • 1 tbsp of minced ginger (I use lazy ginger in a jar)
  • 3 tbsp of Patak’s Mild Curry Paste
  • 350g Butternut squash, bitesize pieces (you can buy it ready peeled if you want to keep your limbs!)
  • 4 medium sized potatoes peeled and cubed
  • 400g tin of chickpeas drained and rinsed
  • 400 ml of coconut milk (you can use light if you want, I didn’t)
  • 250 ml of vegetable stock
  • 60 ml of smooth peanut butter (it gives it a creamy texture)
  • 2 large handfuls of spinach
  • 250ml of frozen peas

Directions

  1. Preheat the slow cooker (low)
  2. Sauté the onion, garlic and ginger till the onions are soft (about 5 min).  Then add the curry paste, mix well, and cook for about a minute.
  3. Put the squash, potatoes and chickpeas in the slow cooker.  Top with the onion mixture.
  4. Pour in the coconut milk, stock and peanut butter.  Mix well.
  5. Cook covered for at least 4 hours until the butternut squash is cooked. (I did closer to 5-6 hrs)
  6. 30 minutes before you are ready to serve mix in the spinach and peas.  I served with Naans, Sag Paneer and Basmati rice.

For more recipe ideas, cooking tips and ideas check out Patak’s Curry Club

Thanks to Patak’s for sending me a lovely selection of their products!  I can’t wait to try them all.

Chicken Myers Recipe

Prior to meeting my husband I lived with someone for 6 years and this recipe is pretty much all I walked away with, thanks to the lack of common law legislation in this country! ;-)

However, this is one of my favourite recipes.  Honestly, it tastes better than it looks.

You will need:

  • 1 small head of Broccoli – cut into bite size pieces.
  • 500 g boneless/skinless chicken breasts
  • 1 400 g can of Cream of Chicken Condensed Soup
  • 4 Tbsp Mayonnaise
  • 2 Tsp of curry powder (whatever strength you can cope with)
  • 25 g of cheddar cheese

Method

  1. Preheat the oven to 190 degrees C.
  2. Bring a pot of water to a boil and add the broccoli for about 5 minutes.  It should only be slightly tender.  Don’t overcook it as it still has an hour to go in the oven.
  3. In a small bowl, mix together the soup, mayo and curry powder.
  4. Place the broccoli and chicken in a casserole dish and pour over the mixture.  Make sure it’s evenly covered.  But don’t lose sleep over it.
  5. Top with Grated Cheese.
  6. Cook for about an hour, the top should be golden brown and chicken cooked through.

I serve it on a bed of rice.

Enjoy!