I don't know about you, but sometimes rather than put a new untried dish on the dinner table, I find it easier to rely on some of my easy pleasers. Before I put together my shopping list this weekend, I asked Nicola to have a look through my recent copies of Olive Magazine to see if there were any recipes that she wanted me to bring to the table.
As a result, tonight we had a very light Green Curry with prawns.
Ingredients (serves 2)
- 2cm piece fresh ginger, roughly chopped
- 1 large clove garlic, roughly chopped
- 1 shallot, diced
- 1 green chili, chopped
- 1/2 tsp cumin seeds
- 1 tsp coriander seeds
- 2 cardamom pods, split and seeds crushed
- 100 ml chicken stock
- 165ml half fat coconut milk
- Handful fresh coriander, finely chopped
- Small bunch fresh mint leaves, finely chopped
- 200g large raw peeled prawns
- Create a paste by putting the ginger, garlic, chili, shallot, cumin, coriander and cardamon seeds into a food processor and whizzing together. Add a little water if you need to bring everything together.
- Heat 1tbsp groundnut oil in a pan and fry the curry paste for about 5 minutes until you can smell the garlic, ginger and spices.
- Add the chicken stock and coconut milk and simmer for 10 minutes before adding the chopped herbs and the prawns.
- Bring back to boil, then reduce heat and simmer for a further few minutes until the prawns are pink and cooked through.
I made the curry paste last night and kept overnight in the fridge, this saved me some time tonight which allowed me have dinner prepared and on the table in just 15 minutes. The resulting dish tasted very good, the mix of chicken stock and coconut milk creating a very light velvety sauce. Quick, tasty and at less than 150 calories per serving, (not including rice), this is a meal that I will be adding to the list of regular easy cook recipes.
Maybe I should get Nicola to pick from my magazines more often!