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.
It’s taken me ages to work out a recipe for Beef Stew. I like my stew thick and gloopy. This one was gorgeous and hubby gave it an A ++. I put it on a bit late so cooked it at high throughout but sure you could adjust the timings and cook it on low for 8-10 hours, just remember to put the leeks, carrots and dumplings 90 minutes before it finishes and turn to high.
Beef Stew with Dumplings, Red Wine and Leeks
Recipe Type: Main
Cuisine: Slow Cooking
Author: Mediocre Mum
2 TBSP of oil (whatever you have at hand)
500 g of stewing beef
Salt and pepper
1 large onion chopped
2-3 garlic cloves
2 TBSP of flour
300ml of red wine
300 ml of vegetable stock (would have used beef stock if I had any)
I TBSP of tomato puree
2 bay leaves
150 g of baby carrots trimmed, cut large ones in half
1 large leek, trimmed and thinly sliced
If you’re so inclined you could make your own but I cheat and use Aunt Bessie’s which you will find in the freezer aisle near the chips!
Heat the oil in a pan. Add the beef, season with salt and pepper and brown on all sides (approx 5 minutes). Add the onion and sauté for 3-5 minutes until soft.
Add the garlic and cook for a minute or two. Sprinkle with the flour. Mix well for about a minute. Then gradually add the wine and stock. Simmer until it thickens. Then add the tomato puree and bay leaves.
Transfer to slow cooker and cook on high for 5 hours.
minutes before it is finishes add the carrots and leaks and stir and place the dumplings on top. After about 45 minutes turn the dumplings.