Tag Archives: national curry week

Thai Green Prawn Curry

Love Thai food? Why not try this delicious Thai Green Prawn Curry. Having recently blogged about several Indian curries, I wanted to try something a bit different and just as tasty. This recipe is an amalgamation of several recipes I have found on the internet and from the back of the curry paste jar itself.

It is very easy to cook and a suprisingly light meal too compared to other curries.

(Printable Recipe)

Serves 2

Ingredients:
2 tbsp Thai Green Curry Paste
400ml Can Coconut Milk
2 tsp Sugar
400g bag Tiger Prawns
100g baby Spinach Leaves or Stir Fry vegetables
Juice of 1 Lime
1 tbsp Thai Fish Sauce

1 Heat 1tbsp of oil in a saucepan and add 2-3 tablespoons of the curry paste and stir in.

2 Add the coconut milk and sugar to the paste, stir in and bring to the boil.

3 Turn down the heat slightly and simmer the curry for 5-7 minutes to reduce the consistency.

3 Add the prawns and stir for 3-5 minutes.

4 Then add the lime juice and fish sauce and let it simmer for a few more minutes.

4 Add some spinach or stir fry vegetables to the curry and cook it through until it has wilted.

Serve with Thai sticky rice.

Enjoy!

For a vegetarian alternative, replace the prawns with 2 peeled sweet potatoes.

Venison Curry with Sweet Potato

As it is National Curry Week (22-28 November 2009), I thought I would have a go at making a seasonal curry.

Having a Venison Steak in the fridge, I thought that it would be ideal as the basis to my curry. So I set about looking for a decent recipe and came across the following from the BBC Food Site which I adapted to my own tastes…

Vension Curry with Sweet Potato.

It was very easy to prepare and cook, and with the meat being so lean, it meant that it tasted very tender and full of flavour. If you want to try something other than beef or lamb in a curry, I highly recommend giving venison a go.

(Printable Recipe)

Serves 2

Ingredients:
2 tbsp Vegetable oil
150g/ 5½oz Venison diced
1 tbsp Garam Masala or medium curry powder
1 tsp Turmeric
½ tsp Cumin seeds
2 Bay leaves
Pinch Chilli flakes
50g/ 1¾oz Sweet potato, peeled and cubed
2 Baby leeks, chopped
4 tbsp Red wine
1 Lime, juice only

1 For the curry, heat one tablespoon of oil in a frying pan over a high heat, add the venison and fry for two minutes.

2 Add the curry powder, turmeric, cumin seeds, bay leaves and chilli flakes and cook for a further three minutes. Remove from the pan and keep warm.

3 In the frying pan, heat a tablespoon of oil over a medium heat and add the sweet potato and leeks. Cover with a lid and cook for five minutes.

4 Add the venison back to the sweet potato and leeks and cook for three minutes.

5 Add the red wine and lime juice and cook for two minutes. Remove from the heat.

6 To finish, stir some coriander into the curry and for an extra twist, add a spoonful of Greek yoghurt on top and garnish with more coriander.

Serve with some pilau rice.

Enjoy!

Sweet Potato on Foodista