In this Christmas season there is a heavy focus on food, and sometimes it could be quite overwhelming. A way to go around this is to replace the typical Christmas food with at least one exotic dinner during the end of December. This sizzling Thai curry is hearty, fresh, tasty and deliciously creamy and would be a great change up in the middle of the turkey and the roasted gammon. Use a good non-stick deep frying pan, for the best result and serve it with some noodles or rice and just enjoy!
Serves: 4 people
½ tablespoon vegetable oil
½ tablespoon sesame oil
2 garlic gloves – chopped
3cm piece root ginger – peeled and chopped
1 stick of lemon grass chopped
1 heaped tablespoon red Thai curry paste
400g can of full cream coconut milk
2 cardamoms pods –crushed
1 stick of cinnamon
1 tablespoon Thai fish sauce
4 lime leaves
½ a lime – juiced
400g raw king prawns – shelled and de–veined
2 small pak choi cut in ½
- Slices of fresh coconut
- 1 chopped red chilli
- 1 lime quartered
- Fresh basil leaves
- Heat the oils over a medium heat in the pan and gently fry the garlic, ginger and lemon grass together for a couple of minutes.
- Add the Thai curry paste, coconut milk, cardamom pods, cinnamon stick, fish sauce and lime leaves, bring to a gentle simmer and cook for 15 minutes.
- Stir in the lime juice, prawns and the pak choi. Place on the lid and cook for 5 minutes until the prawns are pink.
- To finish add the fresh coconut, chopped chilli, lime quarters and basil leaves.
Recipe is provided by Le Creuset (in collaboration with)