Tag: curry paste

Prawn coconut curry

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  • Serves: 4

  • Prep time: 5 mins

  • Cooking time: 30 mins

  • Total time: 35 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

This is a delicious curry recipe which is great for a weekend treat when you’ve got your friends coming over. Serve the curry with steamed rice, noodles or pasta such as tagliatelle and Naan bread or Poppadoms. This recipe is quick and very easy to make. The king prawns make it really special. The curry only takes 30 mins to make and is packed full of flavour, spice and plenty of veggies. The coconut milk adds a great, creamy texture to the curry which is perfect.

Ingredients

  • 400ml can coconut milk
  • 200ml hot vegetable stock
  • 30ml yellow curry paste
  • Grated zest of 1 lime
  • 1 tbsp fish sauce
  • ½ tsp salt
  • 1 tsp sugar
  • 450g raw king prawns, shelled and deveined
  • 225g cherry tomatoes
  • 1-2 tbsp fresh chopped coriander
  • Juice of 1 lime

That’s goodtoknow

You can buy yellow curry paste from the supermarket. You could use cooked king prawns instead of raw – simply add them to the sauce right at the end and heat through.

Method

  1. Pour 200ml of the coconut milk into a wok or deep sided sauté pan and bring to the boil.
  2. Add the curry paste and lime zest and stir well. Reduce the heat and simmer for 10 minutes.
  3. Add the fish sauce, salt, sugar and remaining 200ml of the coconut milk and the stock. Simmer for 5 minutes.
  4. Add the prawns and tomatoes and simmer for a further 8 – 10 minutes until the prawns are pink and cooked through and the tomatoes are softened. Add the coriander.
  5. Sprinkle with the lime juice and serve with rice, noodles or pasta, Naan bread or poppadoms.

By Cathy Seward

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Pork curry

Goodtoknow TV

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Made with lean and quick-to-cook pork fillet (also called tenderloin), this curry can be on the table in less than an hour – perfect for a mid-week family meal. You can choose the curry paste to suit everyone’s taste – if your family love hot curries then pick a Madras or vindaloo but for a less spicy flavour go for a korma or balti paste. Serve the curry with plain boiled rice and warmed naan bread or piled onto warmed chapattis and topped with cucumber raiti.

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 35 mins

  • Total time: 45 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

This recipe works well with chicken too. Use 8 boneless, skinned chicken thigh portions or 4 large skinned chicken fillets instead of the pork.

Ingredients

  • 1tbsp sunflower oil
  • 1 large onion, peeled and chopped
  • 1tsp grated root ginger
  • 2 garlic cloves, peeled and crushed
  • 2tbsp curry paste
  • 900g pork fillet, cubed
  • 400g can chopped tomatoes
  • 150ml pork or vegetable stock
  • Squeeze of lime or lemon juice
  • Salt and freshly ground black pepper
  • Coriander leaves, to garnish

Method

  1. Heat the oil in a large deep frying pan and fry the onion for 5 mins. Add the ginger and garlic and fry for a further 5 mins. Stir in the curry paste and cook for 1 minute then add the pork and fry over a medium heat, stirring for 2-3 mins, until no longer pink.
  2. Add the chopped tomatoes and stock and bring to the boil. Reduce the heat to a simmer and cook for 20-25 mins until the pork is tender and cooked through, stirring occasionally.
  3. Add the lime or lemon juice and season to taste with salt and freshly ground black pepper. Serve garnished with coriander leaves.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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