Posted at 9:45 am
Food doesn’t get much faster than this, from start to finish this is ready in under 8 minutes when cooked in the pressure cooker. Aromatic and fragrant this is a delicious curry.
1 tbsp. vegetable oil
3-4 tbsp. Thai red curry paste (see tip below)
1 onion, chopped
1 tsp. fresh ginger, grated
1 x 400g tin coconut milk
1 x 150ml carton coconut cream
2 fresh lime leave, shredded
1 stick lemongrass, sliced in half
1 tbsp. Thai fish sauce
1 tbsp. brown sugar
100g baby corn, sliced in half
2 x pack raw jumbo prawns, thawed
1/2 lime, juiced
small bunch Thai basil/ coriander, chopped
Serve with steamed Jasmine rice
1. Add oil to the cooking pot and add the curry paste, onions, ginger and saute for a minute or two to soften the onion.
Posted at 3:06 pm
I absolutely love Asian cooking and trawl the Asian supermarkets for weird and wonderful ingredients; one of the best I have come across is called Raan Thai, and they offer a fantastic delivery service!
This recipe is from the Szechuan region of china and is often spicier than any other region, they typically use small dried chillies, if you have these then soak them until soft and de-seed, if you don’t have any just use crushed red chilli flakes.
400g Chicken thighs, trimmed of any fat and cut into bite size pieces
½ tsp. Szechuan peppercorns
1 tsp. sugar
1 tbsp. light soy sauce
1 tbsp. Chinese rice wine
1 tsp. cornflour
2 tbsp. vegetable oil
1 garlic clove, crushed
80g baby corn
3 spring onions, sliced (save a few to garnish)
½-1 tsp. crushed chilli flakes to taste or 4 small dried red chilli’s
2 tbsp. yellow bean sauce or hoi sin
3 tbsp. water
How to Make it….