Recipe for a red Thai Curry and coconut broth with vegetables and grilled prawns
15 ml olive oil
5 cm grated ginger
4 cloves garlic minced
1 brown onion finely chopped
4 stalks lemongrass crushed and chopped
3 birds eye chili finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons soy sauce
1 can coconut milk
1 lime juice retained
4 stalks spring onion finely chopped
4 medium carrots sliced in ribbons
4 individual bok choy washed and sliced in half
4 portions glass noodles
15 ml olive oil
500 gr fresh queen prawns
seasoning for the prawns
First off, to make your curry paste – heat the olive oil in a large saucepan and place the ginger, garlic, onion, lemongrass, chili and spices to saute for a few minutes. Or simply replace with 2 Tablespoons of store bought paste.
Once the onion is translucent and soft, add the soy sauce and coconut milk to the pan and allow to heat through.
Now blend this sauce in a blender until smooth and pour it through a sieve if you want a silky broth.
Place the blended sauce back on the heat and allow to simmer for 20 minutes.
Boil water and cover the noodles.
Prep your veggies and only add it to the hot coconut curry sauce about 5 minutes before dishing up.
For the prawns, devein them and make sure they are clean and patted dry.
Heat the olive oil in a wok until scorching hot and flash fry the prawns, seasoning as you go.
To assemble; scoop the broth with veggies into a bowl, give it a good squeeze of lime juice, add the softened noodles and top with prawns.
Serve with fresh coriander and lime wedges.
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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.