Prep time: 5 minutes
Cooking time: 8 mins
Ingredients
Serves: 2
Try this recipe with
Coconut Cream
Surf & Turf Curry
The best of both worlds in a Thai Curry - prawns AND steak!
Preparation:
- Place the oil in a pan over a medium heat. Add the Thai Red Curry Paste and fry for 20-30 seconds.
- Add the Coconut Milk and bring to a simmer. Then add the shallots, mange tout and aubergines, as well as the prawns and sliced steak.
- Cook for 3-5 minutes until cooked through and tender.
- Garnish with finely sliced chillies, Thai basil or fresh coriander and Coconut Cream (or some of the thicker part of the Coconut Milk from the top of the can). Serve with steamed Jasmine rice.
Useful tip:
It is important to fry the paste in oil first to release the aromas of the aromatic herbs and spices... more