Here’s a super easy recipe for a tasty curry that you can have on the table in less than half an hour.
You’ll need (for 2 people)
One onion finely chopped
2 cloves of garlic finely chopped
A tablespoon of freshly grated ginger
I red bell pepper seeded and cut into small chunks
A heaped teaspoon of green curry paste
A small can of coconut milk (mine was 165ml but anything up to 200ml would be fine)
Fish sauce
Fresh coriander
A neutral oil or coconut oil
Prawns – I used about 250g of defrosted frozen raw but you can use cooked, frozen or fresh
Method:
In a medium sized saucepan put a tablespoon of oil or coconut oil and when hot add the onions. Sweat gently in the oil until translucent, then add the garlic and ginger and cook for another couple of minutes.
Add the teaspoon of curry paste and the chopped red pepper and fry for a couple of minutes.
Add the coconut milk and simmer for 10 minutes until the pepper softens slightly then add the prawns.
Simmer gently until the prawns are cooked or reheated then add half a tablespoon of fish sauce and some freshly chopped coriander.
The curry paste I use is from the oriental supermarket and is pretty hot hence the small quantity. Use whatever you feel is appropriate for your palate if you have a paste you use regularly.
Serve with plain rice. I like to use the absorption method for rice. 1 quantity of rice to 1.5 of water. Rinse the rice under running water until it runs clear then drain add the water, a little salt, bring to the boil, turn the heat down as low as possible and put a lid on. Leave undisturbed for 12 minutes then take it off the heat and leave for another 10 minutes. Fluff up with a fork and serve.
I usually do 1 cup of rice (and one and half of water) which provides a generous serving for 2 people.
Bon appetit!
