But let’s get back to this curry recipe, shall we? To make everything in one pot (my favourite Le Creuset Shallow Casserole*), I sautéed the shallots, garlic and chillies in a little sesame and rapeseed oil and then added the rice with a little butter and turmeric to coat the grains. The aromatic flavourings all gets blitzed up in a blender – tomatoes, cumin, coriander seeds, lemongrass paste and a little Thai yellow paste. That gets added to the pot together with the prawns and the final ingredients are coconut milk (love the stuff!) and a little stock. That is it – easy peasy. The curry only needs about 25 minutes in the oven and then you can serve it with a sprinkling of crushed peanuts. So much yum!!
This recipe was commissioned by Iceland as part of their #PowerOfFrozen campaign. Items marked with an asterisk are affiliate links.
Check out more inspired #PowerOfFrozen recipes from fellow bloggers…
• BBQ Sardines with wild garlic salsa from Foodie Quine
• Vegetables in Tao Pan Sauce with Garlic Rice from Simply Sensational Food
• Lobster Mac and Cheese from Emily’s Recipes and Reviews
600g | 1.5lbs giant prawns (shrimp) peeled and deveined (defrost if frozen)
400g | 14oz can coconut milk
200g | 7oz chicken stock
150g | 5.3oz basmati rice
5 large shallots, peeled and finely chopped
5 garlic cloves, peeled and finely chopped
5 ripe tomatoes
2 red chillies sliced into thin rounds
2 tbsp fish sauce
1 tbsp palm sugar (or dark brown sugar)
2 tsp lemongrass paste (or fresh lemongrass)
1 tsp ground turmeric
1 tsp good quality Thai yellow curry paste
1 tsp coriander seeds
1 tsp cumin seeds
2 kaffir lime leaves
1 tbsp rapeseed (canola) oil
2 tsp toasted sesame oil
2 tsp butter
fresh coriander (cilantro) leaves to garnish
handful roasted peanuts, crushed in pestle and mortar to serve
extra red/green chillies sliced into thin rounds to garnish
2. Put the tomatoes, sugar, lemongrass, curry paste, coriander seeds and cumin in a blender or mini chopper and process to a paste.
3. Heat the rapeseed and sesame oil in a large (lidded) casserole and then stir fry the shallots, garlic and chillies for 2-3 minutes.
4. Add the turmeric, butter and rice and stir until the rice is coated. Add the paste and stir to mix everything together.
5. Add the prawns and kaffir lime leaves and stir fry them for a minute. Stir in the fish sauce, coconut milk and stock and bring to the boil.
6. Cover and transfer to the oven. Cook for 20 minutes then take the lid off, stir, and cook for a further 5-10 minutes until liquid is reduced and rice is cooked.
7. Serve with a sprinkling of crushed peanuts and garnish with a few coriander leaves.