I love sharing my recipes, but for a long time I have wanted to share other people’s. I obviously get inspiration from others, just like I hope you do from me. So after debating for a long time-over a year, I have decided to start ‘Tried & Tasted Tuesday’. Where I will be showcasing recipes from cookbooks, food magazines etc.
My cookbook collection is pretty much out of control and I think the longest I have gone without ordering one is two weeks. But what is the point of having them, if I don’t cook from them? Again, I have three food magazine subscriptions. Delicious, Jamie and Sainsbury’s, all fantastic and have so many amazing recipes that I just want to make.
The guys at Penguin sent me over The Big Family Cooking Showdown book, it accompany’s the television show which is being aired on BBC2 every Thursday. After looking through the book, there are some firm family favourite’s from an array of cultures to cook from. I can’t wait to make the luxury fish pie. I did find that certain ingredients were quite hard to come by, even with the red curry paste for this recipe. But you can substitute things, like buying ready made red curry paste; which is what I did. This is a delicious recipe, but if you are a heat lover like me and my family I’d say to add some fresh chilli. It is super quick to cook and will definitely be cooked again.
RED PRAWN CURRY
Purchase book: here.
- 2 tbsp vegetable oil
- 1 garlic clove, peeled and chopped
- 2 tbsp red curry paste
- 2 kaffir lime leaves
- 400ml coconut milk
- 2 tbsp fish sauce
- 1 tbsp palm sugar (I substituted for light brown)
- 400g raw king prawns
- Handful of Thai basil leaves or regular basil
- Handful of coriander, roughly chopped
- Heat the oil in a large non-stick pan over a medium heat. Add the garlic and curry paste and lime leaves. Fry for 1 minute.
- Stir in coconut milk and cook for 5 minutes. Season with fish sauce and sugar, stir well. Add 50ml of water and cook for a further 5 minutes.
- Stir in the prawns and cook for a further 3-5 minutes, or until cooked through.
- Finally, add half the basil leaves and serve over jasmine rice. Sprinkle with remaining basil and chopped coriander.