There is nothing better than a good curry. In Ireland, our taste buds have been pretty much ruined by a suspiciously Irish sounding manufacturer in a red topped tub hogging the curry market for years. Mammy’s made it, children loved it, everyone’s happy. I confess to being one such child, I would happily devour plates of “curry” so long as there were no mushrooms involved. There is a better way. A way that is just as quick and twice as tasty.
I have spent quite a bit of time making curry pastes. We used to have “Curry Monday” in our house and each week I would try a new recipe from Atul’s Curries of the World or Gordon’s Great Escape books. Most of these recipes involved hand bashing numerous ingredients into a paste to form a base for the resulting curry. I admit it was worth the time and effort. There is something very satisfying about creating the dish entirely from scratch but sometimes time is of the essence and that is where this curry comes into play. Have everything ready before you start, it takes less than ten minutes to cook. Get the rice on!
1 tbsp Coconut Oil
2 tbsp good quality Red Curry Paste
1 tin (400ml) Coconut Milk
2 tbsp Fish Sauce
1 tbsp Sugar
200g Raw Peeled Prawns
1 Pak Choi (peel leaves away from centre and finely slice)
1 Red Pepper (finely sliced)
1 large Carrot (finely sliced)
1 Red Chilli (de-seeded and finely sliced)
1.Heat the oil in a wok over a medium heat and add the curry paste. Stir for 40-60 seconds before adding the coconut milk and water. Bring to the boil.
2. Add the fish sauce and sugar and stir well. Add the prawns and simmer for two minutes before adding the vegetables. Simmer for another two minutes being careful not to overcook. Serve with rice.