Prawn curry and the winner is…
Delicious prawn curry
Sonia was kind enough to ask me to do a guespost on her blog while she is away and enjoying some sunshine in Cuba, so I still had this delicious recipe that I wanted to share with everyone, so thought it would be the perfect fit for Sonia’s blog. I have written about Sonia before as she is a great person and I admire her for so many things, but I would just strongly encourage you to pop over to her blog for a peek. You can find the recipe over here and it will eventually be featured here as well.. 😉
On another note; I still had to pick a winner for the give away for a copy of my book. I did so for the Dutch version of my blog already but needed to pick a winner here too! And the winner has been picked by plugin ‘And the winner is…’
Janie van Hedgecombers!
Janie, I’ll be contacting you shortly for your address!
- 1-2 tsp oil
- 1 large onion chopped
- 2 cloves of garlic chopped
- 1-2 red peppers in slices
- a 3 cm piece of ginger
- 1/2 lemongrass stick chopped or grated
- 2 kaffir lime leaves
- 400 gr raw large prawns peeled and cleaned
- 200 gr sugarsnaps
- 100 gr green peas
- 50 gr coconut cream
- 100 ml vegetable stock or water
- optional; thai fishsauce
- lime juice plus slices of lime to serve
- coriander leaves to serve
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Heat the oil in a pan and bake the onion, the garlic, the ginger and the chili pepper, the lemongrass and the kaffir lime leaves for about 4-5 minutes or medium fire, till they are soft but not colored.
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add the vegetables, the coconut cream and the stock or water. Bring softly to the boil and boil for 3-5 minutes till the vegetables are almost cooked. Add the prawns and cook these shortly. Make sure you don't cook the prawns too long as they will become tough and rubbery
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Take the pan of the heat and drizzle a bit of fishsauce and limejuice to taste in. Serve in a bowl rice or cauliflower rice and garnish with slices of red chili, cilantro and lime.
