Prawn Rendang (Red Thai Curry)
Serves: 4
Cooking Time: 20 minutes
Preparation Time: 10 minutes
Nutritionals
Based on 4 portions, using Prawns, without rice and with 80g babycorn 80g mange tout
190 cals, 14.2g carbohydrate (12.3g sugars) 6.1g fat (1.2g saturates)
Ingredients:
12oz of meat or fish
275ml coconut milk
2 tsp Canderel Granules
300mls veg stock
Selected vegetables (for example: mange tout, baby corn, sugar snap peas, red pepper etc)
3 tbsp fish sauce
1 tbsp vegetable oil
Paste
3 red chillies
1½ tsp cumin seeds
3 tbsp coriander seeds
4 whole lemongrass
3 tbsp paprika
2 limes, zest and juice
6 cloves of garlic
4 shallots
3 thumbs of ginger
Fresh coriander to garnish
Method
1. To make the paste: Begin by splitting chillies in half and removing and discarding the seeds. Take a frying pan and pre-heat it over a medium heat, then add the coriander and cumin seeds and toss them around in the dry pan to roast them and draw out their flavours.
2. After 5 minutes tip them into a mortar and crush them finely to a powder.
3. Now place the chillies, spices and all the other ingredients in a food processor and grind them to a rough paste.
4. To make the curry: Heat 1 tbsp oil in a large wok or frying pan, fry the paste for a few minutes until it becomes fragrant then add the 2tsp sweetner, fish sauce, coconut milk & veg stock.
5. Bring to the boil, then add the meat and vegetables of your choice and simmer; chicken, beef or pork will take 8-10 minutes; prawns and fish about 3-4 minutes; vegetables such as squash or pumpkin, courgettes, peppers, baby corn, green beans, aubergine or carrots will take about 5 minutes; and spring onions, mange tout or spinach will need only a minute.
6. Serve with steamed rice and scatter with coriander.
Tip: Freeze any leftover paste in 2-tablespoon portions; it will keep for 2 months.
Tagged in Recipes