After a long day at work with rushed commuters barging into you to get last last seat on the train and your tummy rumbling away with the thoughts of that Pret sandwich eaten all those many hours ago. The last thing you want to do is slave away in the kitchen for hours, so before you go grabbing those take away menu's here is the perfect quick dinner fix, taking you no longer than 10 minutes to whip up. A twist on a traditional thai dish, this curry has just the perfect heat to just make you all toasty inside
which is much needed with the ridiculous snow storm in Leeds yesterday afternoon. If you're not much of a spice fiend then just loose the chilli and this ones a keeper.
Here's what you need;
1 medium onion, chopped
2 garlic gloves, crushed
1 medium chilli, seeded & finely chopped
1 tablespoon of tomato puree
1 tablespoon on fish sauce
1 table spoon of red curry paste
1 tin coconut milk
200g large prawns
100g baby corn
100g sugar snaps
Dash of salt & pepper
Splash of olive oil
Add a splash of fish sauce.
Pour in the coconut milk and reduce the heat to a simmer.
Add a generous spoonful of red thai curry paste and a big squeeze of tomato puree and leave to reduce for about 5 minutes until it develops a gorgeous golden colour. Remember to stir the curry, to stop it from sticking.
Approx 2 minutes before serving add the veg and the prawns to warm though/cook. (Remember if youre using raw prawns, be sure to add them before you add the coconut milk to ensure they are cooked through)
Before serving add the juice of half a lime and a bit of salt and pepper, and stir through.
And you're done!
Completely up to you what to serve it with, noodles, rice or just have as a soup dish.
Easy as 1 - 2 - 3, and ready in just 10 minutes (the longer you cook it for the more the mixture reduces so feel free to continue to reduce for a thicker result).
Serve up immediately and with a wedge of lime for the perfect finish.