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!
Prawn curry
Ingredients
- 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
Instructions
- 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.
- 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
- 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.
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
