Tuesday, 4 May 2010

Cooking - Thai Stir Fry on Coconut Rice

To start this recipe, you'll need thai curry paste and coconut milk, which can be quite expensive/hard to come by.

But fear not friends, if you can't/don't want to buy them, follow the links here and make your own (and as always, these have all been tested and work):
Coconut milk - http://goo.gl/f8hQ
Thai red curry paste - http://goo.gl/KijD
Thai green curry paste - http://goo.gl/DGBd

1/ Mix 1 part coconut milk to 2 parts boiling water in a pan, then add 1 part rice (make as much as you need, bearing in mind you'll want about 60g rice per person)
2/ Bring this all up to the boil, then turn it down to a gentle simmer, remembering to stir often to prevent rice sticking and burning.
3/ The rice is done when the moisture is all gone and the rice is no longer crunchy.
4/ Top and tail a handful of green beans, then slice them in half.
5/ Slice about twice the volume of mushrooms into nice chunks.
6/ Rinse some (200g) prawns, small ones work best for this.
7/ Grab a handful of spinach, and put some cashew nuts in a bowl at the side.
8/ Halve a lime.
9/ Add a good tablespoon of curry paste into a frying pan, and mix this with 3 to 4 times the quantity of coconut milk (it depends on your paste).
10/ Bring it up to a high temperature so it's bubbling, then add the beans and cook for 2 to 3 minutes.
11/ Add the prawns and mushrooms now, and cook for 4 to 5 minutes, still on high heat.
12/ Add the spinach, and cook for 3 minutes until it is nice and wilted, then add the juice of half the lime by squeezing it out into the pan through your fingers (to catch any seeds).
13/ Cook for a final minute to remove some of the sharpness, then serve over the rice.

I promise that this is delicious, and it may seem like a lot of steps, but that's just to make things nice and clear, in reality, this took me 20 minutes tops to make from start to finish, and so I'm sure you can make it too.

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