Kumar's Thai Red Curry: the combination of lemongrass, gula djawa (palm sugar) and fish sauce gives this Thai curry a fresh, sweet taste. The dish takes its colour and spicy hot flavour from the addition of fiery red chillies. Delicious with tiger prawns, fish, chicken or beef, or simply add potatoes for a tasty vegetable curry.
Hot - Thailand
150g peeled, raw tiger or king prawns
| ||Kumar's Red Curry Sauce|| |
| ||150g Sweet Potatoes or Butternut Squash, diced|| |
| ||Sunflower Oil or Olive Oil - 3 tbsp|| |
| ||50ml water or plain yoghurt (for a milder flavour)|| |
| ||Rice - 200g|| |
• Cook the Rice according to the instructions on the packet.
• Heat the oil in a wok or frying pan and stir-fry the Sweet Potatoes / Butternut Squash over a medium heat for 5 minutes.
• Now add the Prawns and cook until just pink.
• Add the pot of Kumar's Red Curry and the water or plain yogurt and simmer until the prawns are thoroughly cooked through.
• Serve hot with the Rice.