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!!
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
- 600 g | 1.5lbs giant prawns shrimp peeled and deveined (defrost if frozen)
- 400 g | 14oz can coconut milk
- 200 g | 7oz chicken stock
- 150 g | 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
- Preheat the oven to 180C (350F).
- Put the tomatoes, sugar, lemongrass, curry paste, coriander seeds and cumin in a blender or mini chopper and process to a paste.
- Heat the rapeseed and sesame oil in a large (lidded) casserole and then stir fry the shallots, garlic and chillies for 2-3 minutes.
- Add the turmeric, butter and rice and stir until the rice is coated. Add the paste and stir to mix everything together.
- 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.
- 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.
- Serve with a sprinkling of crushed peanuts and garnish with a few coriander leaves.
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