It don't matter of you're black or white... and now its the other way round
Jul 2, 2009
Red Thai Prawn Curry
To serve four portions of Thai curried prawns you will need:
Ingredients:
6-8 large fresh prawns per person
2 onions
1 packet red curry paste
2 fresh green/red chillies, seeded, chopped
6 cloves of garlic, peeled, coarsely chopped
2 tablespoons cooking oil
1 tablespoon finely chopped fresh ginger
1 tin coconut milk
½ cup chicken stock
Juice of ½ lemon
Salt and pepper
¾ cup fresh dhania (coriander) leaves, chopped
Instructions:
Heat a little cooking oil in a wok and flash fry the prawns a few times at a time until they start to go pink. Don't overcook!
Remove from pan and set aside.
Slice the onions as follows: first in halves, then the halves into four quarters.
In the same pan in which you fried the prawns, stir-fry the onion pieces very quickly for two minutes.
Add the chilli, ginger and garlic and stir-fry for one minute.
Add the red curry paste and stir for about two minutes.
Add the chicken stock and the coconut milk and bring to the boil.
Boil for one minute then reduce to a simmer.
Add the lemon and prawns and simmer for four minutes.
Taste — you might want to add a little extra salt and or lemon juice.
Serve immediately with steamed rice — Basmati is best.
Wine recommendation:
Mike of Wine Concepts suggests you try the Jordan Rhine Riesling 2007 (Stellenbosch) for R70, to go with this meal.
Ingredients:
6-8 large fresh prawns per person
2 onions
1 packet red curry paste
2 fresh green/red chillies, seeded, chopped
6 cloves of garlic, peeled, coarsely chopped
2 tablespoons cooking oil
1 tablespoon finely chopped fresh ginger
1 tin coconut milk
½ cup chicken stock
Juice of ½ lemon
Salt and pepper
¾ cup fresh dhania (coriander) leaves, chopped
Instructions:
Heat a little cooking oil in a wok and flash fry the prawns a few times at a time until they start to go pink. Don't overcook!
Remove from pan and set aside.
Slice the onions as follows: first in halves, then the halves into four quarters.
In the same pan in which you fried the prawns, stir-fry the onion pieces very quickly for two minutes.
Add the chilli, ginger and garlic and stir-fry for one minute.
Add the red curry paste and stir for about two minutes.
Add the chicken stock and the coconut milk and bring to the boil.
Boil for one minute then reduce to a simmer.
Add the lemon and prawns and simmer for four minutes.
Taste — you might want to add a little extra salt and or lemon juice.
Serve immediately with steamed rice — Basmati is best.
Wine recommendation:
Mike of Wine Concepts suggests you try the Jordan Rhine Riesling 2007 (Stellenbosch) for R70, to go with this meal.
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