Tag Archives: Thai

Thai Prawn Curry

So this is just a mix-match of different Thai flavours, not really a red, green or yellow curry, but taking the bits I like and making my own curry. Its pretty easy stuff: marinade the prawns and tofu, create a base, and cook veggies, prawns, and tofu in coconut milk. Add noodles.

Prawn Marinade

Get some raw and cleaned prawns in a bowl and marinade with: soya sauce, chillies, garlic, ginger, lime juice, lime zest and a paste mixture of: shallots, coriander, galangal, lemongrass, lime juice and chillies. Marinade for half an hour or so. Also marinade the tofu in a separate bowl with same mixture. I also added some chilli oil from a jar.

Regarding the paste mixture: the shallots are the base, but quantities of each element will depend on your taste. I (roughly) have in order of decreasing quantity: shallots, coriander, lemon grass, chillies, galangal, and lime zest. Blend all together with a little sesame oil and soya sauce – till its all mushy and smooth. (I think a Tom Kha paste would be the closest approximation… MSG (ugh) aside)

Assorted Veggies

In my curry I had: straw mushrooms, water chestnuts, baby corn, and green onions. All of these I just cooked off in the coconut milk in the end.

The curry

Add some of the base mixture (shallots, coriander, galangal, lemongrass, lime juice and chillies) into a pan, cook off with a little soya sauce and then add in the coconut milk. Also add about half the volume of water. Let it simmer.

In the mean time, pre-grill your prawns and tofu a little. The prawns should not be cooked all the way through. Then add in the tofu and veggies (aside from green onions) to the coconut curry. Let it cook. Towards the end, add in rice noodles, prawns, and green onions. Let cook until noodles and prawns are done (two mins or so) and then top with coriander and serve.

Enjoy x

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Thai Chicken Curry

Dinner tonight! Well, actually its tomorrow’s lunch but I stole a little bit for my dinner. I meant to have a lazy cook and went to the store to buy some green curry paste but they didn’t have any! Well, I wasn’t go to go back around the store and buy ingredients to make my own green curry. I figured, I would make do with whatever is already in my basket and in the house. So here is what I did…

Thai Chicken Curry

Cut chicken into reasonably large cubes and then put all the pieces into a ziplock baggie. Into the ziplock I put: grated ginger, garlic, pepper, lime juice, lime zest, sesame oil, chilli oil, and a little Thai chilli sauce. Then set aside to chill out whilst I made my curry base.

Home-made Curry Base

Into a chopper/blender throw in green chillies, red chillies, garlic, coriander, spring onions, shallots, salt, and a few squeezes of lime juice. Pulse and blend. A really rough paste should form depending on your quantities. Take a few spoonfuls of the paste and chuck it into the bag with chicken.

Then add the curry base into a wok to cook off slightly on a low heat, only for a minute or so till smoking and bubbly. Then add in the chicken and tofu. Stir it all around and get everything coated. Add the coconut milk. Season. Cook off for a few minutes and then afterwards add whole mushrooms and baby corn. Then add in the mangetout. At the very end add more lime juice, some zest, spring onions sliced on a diagonal and more coriander. Then enjoy!!