Perfect Friday night food, a warming low fat prawn curry ready in just 20 minutes
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 tsp fresh root ginger
- 1-2 tsp Thai red curry paste (we used Sharwood's)
- 400g can chopped tomatoes
- 50g sachet coconut cream
- 400g raw frozen prawns
- coriander, chopped, to serve (optional)
MethodTip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
- 200g Thai rice noodle
- 1 tbsp sesame oil
- 2 eggs, beaten
- 1 red chilli, finely chopped
- 1 thumb-size piece ginger, grated
- 450g peeled cooked Atlantic prawn
- 1 tbsp soy sauce
- small bunch coriander, roughly chopped
- ½ small bunch mint, roughly chopped
- zest and juice 1 lime
- small handful roasted peanuts, chopped
- Cook the noodles following the pack instructions, drain and set aside for later. Heat the oil in a large frying pan and pour in the beaten egg. Swirl around the pan to make a thin omelette, cook for 1-2 mins, then flip over and cook the other side for 1 min. Tip out and slice into thin strips.
- Add the chilli and ginger to the pan, fry for 1-2 mins then tip in the noodles, prawns and egg. Splash in the soy sauce and stir-fry for 1 min more. Throw in the chopped herbs and pour over the lime juice and zest, then sprinkle over the chopped peanuts and serve.
- 1 tbsp olive oil
- 4 tbsp Thai green curry paste
- 1 lemongrass stalk, outer layer removed, finely chopped
- 2 red peppers, cut into chunky strips
- 450g baby new potatoes, halved
- 2 x 400g cans coconut milk, see tip
- 300ml chicken stock
- 5 kaffir lime leaves, torn
- 1 bunch spring onions, sliced
- 225g frozen peas
- 600g raw king prawns
- 100g bag baby spinach
- 2 tbsp Thai fish sauce
- bunch coriander, leaves picked
- juice 1 lime, plus extra wedges, to serve
- Heat oil in a large frying pan or wok. Fry the curry paste and lemongrass for 1 min, until fragrant. Tip in peppers and new potatoes, then stir them to coat in the paste. Cook for 1-2 mins. Pour in coconut milk, stock and kaffir lime leaves, then bring to the boil. Simmer and cook for 15 mins, until potatoes are just tender.
- Add remaining ingredients, but if you’re freezing don’t add spinach or coriander yet, and cook until the prawns turn pink, about 4 mins. Serve, with some extra lime wedges, if you like, or cool before freezing in containers.
- 2 tbsp sunflower oil
- 2 medium onions, cut into rough wedges
- 4 tbsp curry paste
- 850ml vegetable stock
- 750g stewpack frozen vegetables
- 100g red lentil
- 200g basmati rice
- handful of raisins and roughly chopped parsley
- poppadoms and mango chutney, to serve
- Heat the oil in a large pan. Add the onions and cook over a high heat for about 8 minutes or until they are golden brown. Stir in the curry paste and cook for a minute. Slowly pour in a little of the stock so it sizzles, scraping any bits from the bottom of the pan. Gradually pour in the rest of the stock.
- Stir the frozen vegetables, cover and simmer for 5 minutes. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked.
- While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.
- Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.