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The flavour combinations are just incredible; from the rich spices of an Indian curry, to the juxtaposition of sweet & sour in Thai food – you really can’t go wrong.
I’m not sure where the love began but I fully embrace it and enjoy eating out at amazing restaurant who really pack those flavours into dishes in an authentic way. My go-to is usually a curry, especially one that is coconut based and when I can’t go out to eat somewhere, I’ll try to recreate that experience for myself at home.
There’s some dishes that I’m yet to nail and believe should be kept pure, like a Penang curry or a Peshwari Naan, but some other things can be at the mercy of my creative license – haha! Which brings me to my Thai (Style) King Prawn Curry. It’s my take on a dish I love, well a range of dishes – basically any coconut based curry!
A few important things to note are;
That’s it for now. Enjoy this quick and easy recipe that will come in handy on school nights, weekends, or whenever you just want an amazing flavour packed dish!
Love,
Marbie
Quick and easy coconut prawn curry, packed with exceptional flavour!
Combine the Onion, Peppers, Scotch Bonnet, Garlic, Ginger, Fresh Coriander, Olive Oil (2tbsp), in a food processor and blitz until almost smooth.
Heat the wok (medium- high heat), then add 2 tbsp of Olive Oil and then add the pepper mixture.
Stir for a few minutes on medium heat until cooked down, then add Thai 7 Spice & Chicken Stock Pot. (no need to dilute the stock pot in hot water)
Add Prawns and stir for 1 minute.(Prawns won't be fully cooked)
Add coconut cream & kaffir lime leaves and stir. Allow to cook for five minutes until prawns are fully pink and sauce has reduced.
Add craisins if you have a sweet tooth like me. Otherwise top off with some more fresh coriander, squeeze fresh lime over the curry and enjoy.
Can be served with rice of your choice but basmati mixed in with some fresh coriander is a great option!