P for Phuket (Thailand)

Thai crunchy satay king prawns

Thai crunchy satay king prawns

Ingredients:-

24 fresh peeled and rinsed king prawns

1 tbsp of peanut butter

2 tbsp cruched peanuts

200 ml coconut milk

1 tsp of thai red curry paste

half tsp of fish sauce

half tsp of tomato puree

1 tsp of brown sugar

1 red chilli

2 crispy rye breads

Method:-

Add to a pan:- Peanut butter, peanuts, coconut milk, red thai curry paste, fish 

sauce, tomato puree & brown sugar.

Mix well together and use enough to just coat all the prawns

Once prawns are coated put them on skewer (6 per skewer)

Heat the rest of mixture in pan and simmer for 5 mins

Crush up the rye breads

Deseed and dice up chilli very fine

Mix chilli and bread crumbs together and flatten out on chopping board

Dip the skeweres in the bread crumb chilli mixture until they are covered

Grill the prawns in hot oven for 2-3 mins each side.

Serve on plate with hot peanut sauce on side to dip

_______________________

Thai Green Chicken Curry

Thai Green Chicken Curry

Ingredients:-

225g new potatoes , cut into chunks

150g mixed baby corn and mange tout

Bamboo Shoots

1 tbsp olive oil or vegetable

1 garlic clove , chopped

1 rounded tbsp or 4 tsp Thai green curry paste

400ml can coconut milk

2 tsp Thai fish sauce

1 tsp caster sugar

1 lime zest

450g chicken breast diced

Good handful of fresh basil leaves

Method:-

Put the potatoes in a pan of boiling water and cook for 5 minutes.

Throw in the baby corn and mange tout and cook for a further 3 minutes.

Drain and put to one side.

In a wok or large frying pan, heat oil

Then drop in the garlic and cook until golden, this should take only a few seconds.  

Spoon in the curry paste and stir it around for a few seconds to begin to cook the 

spices and release all the flavours. 

Pour in the coconut milk and let it come to a bubble.

Stir in the fish sauce and sugar, then the pieces of chicken.

Turn the heat down to a simmer and cook, covered, for about 10 minutes until the 

chicken is cooked.

Tip in the potatoes baby corn, mange tout and bamboo shoots and let them warm through in the hot 

coconut milk, then add a lovely citrussy flavour by stirring in the lime zest.

The basil leaves go in next, but only leave them briefly on the heat or they will 

quickly lose their brightness. 

Scatter with the lime garnish and serve immediately with boiled rice.

_____________________

We used this Green curry paste (Very Good)

Perfect to wash down the Thai Green Chicken Curry