People come and go through our lives and I always find it interesting what prompts memories of them. For me it is often a place or an event, sometimes a book and as is the case with this recipe it is food.
Way back in my early twenties I was dating this guy and we used to spend a reasonable amount of time hanging out at his flat with his lovely flat mate. She shared with me a green chicken curry recipe that I have been making ever since. And every time I make her curry I think of both them.
But when I made this recipe the last time, I was a bit over chicken. I eat it a lot and was feeling like a change. So in come the prawns (shrimp) and I had red curry paste open so used that instead of the green. Either way it is a great recipe. If you decide to go down the chicken route, rather than adding the chicken towards the end as I have with the prawns, pop it in to the pan with the curry paste and seal it before you add the coconut milk and other ingredients. Then once everything is in, simmer for about 10 minutes until the chicken is completely cooked. You could really use any meat or tofu in this recipe and depending on your mood or what you have open you can swap the red curry paste for green curry paste.
Using prawns does make this a super quick dish as the prawns cook quickly and you want to whisk them off the stove before they get over cooked. As soon as they turn pink I would take the pan off the heat and then let it stand for a couple of minutes to finish the cooking process.
This is a lovely creamy salty recipe with hints of coriander and other spices. It comes with lots of lovely sauce so you will want to serve it with rice though I have been known to eat the sauce sans rice.
It is not the lowest calorie recipe and you could lower the calories a bit by using low fat coconut milk. But I find when I do that the curry becomes a bit watery and I really don’t recommend it. Much better to save this as a special treat and have a great tasting meal. This is not a low calorie meal so something to enjoy occasionally. There are some meals where using the low fat version doesn’t make much of a difference to the taste. Unfortunately this isn’t one of them!
I do recommend tasting the curry sauce before popping in the prawns to adjust the flavours to your taste. I would put in half to three quarters of the fish sauce I have listed in the recipe and have a taste and add more depending on your tastebuds. I like my food fairly salty but I know that if you are on a low salt diet your tastebuds adjust and you might find the full tablespoon too much. I also like to play with the coriander (cilantro). I find the strength of flavour with the coriander varies a lot from bunch to bunch and you may want to add more than is listed in the recipe. I find a good garnish with coriander at the end allows more of the flavour to come through than if I add it to the sauce but have a play around and work out what you like.
I have in the past been known to make my own curry paste but I have been buying it recently. Years ago I used to use a curry paste by John West but they stopped selling it. Don’t you hate when they do that to you? I am now using Valcom which is pretty good but I am thinking I should make my own again as it is lovely and freezes well. I’ll share the recipe when I do.
- 1 tsp of olive oil
- 200g of prawn meat (shrimp)
- 2 tbs of red or green curry paste
- 100ml of coconut milk
- 1 tbs of fish sauce
- 1-2 tbs of coriander (cilantro) plus 1/2 tbs for garnish
- 1 tsp of sugar
- Heat the oil in a saucepan on medium to medium-high heat
- Add the curry paste and fry for a couple of minutes
- Add the coconut milk, fish sauce, coriander and sugar to the pan and bring to the boil
- Turn down the heat and let simmer for a couple of minutes
- Pop the prawn meat into the sauce in the pan and cook for 3-4 minutes until the prawns are pink
- Take the pan off the heat and let set for a couple of minutes
- Garnish with coriander
- Serve over rice