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Receta Capt Petes Chicken and Prawn Curry
by Peter Brown

Capt Petes Chicken and Prawn Curry

Prawn season is here and my wife is netting 24/7 to fill the freezer for the year.
This recipe has a Thai twist to it and is delicious

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Sudáfrica South african
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • • 1 tsp ground turmeric
  • • 4 tsps curry powder
  • • 4 garlic cloves, roughly chopped
  • • 30 gms fresh ginger, roughly chopped
  • • 1 tsp sea salt
  • • 4 chicken breasts, cut into strips
  • • Sunflower oil
  • • 2 onions, finely diced
  • • 1 tsp dried thyme
  • • 1 tbsp chopped fresh parsley
  • • 6 tomatoes, skinned, seeded and chopped
  • • 1 tin coconut milk
  • • 1 tbsp chopped fresh coriander
  • • 30 large prawns, shelled or more as you desire
  • • juice of a lime or table spoon lime juice
  • • 1 Dessert spoon fish sauce

Direcciones

  1. Mix the turmeric and curry powder with just enough water to make a paste.
  2. Pound the garlic and ginger with the sea salt in a pestle and mortar .
  3. Heat a little oil in a frying pan and fry the chicken until golden. Add the onions, garlic and ginger and sweat until soft.
  4. Add the curry paste and cook for 2-3 minutes then add the thyme, parsley and tomatoes. Cook for 15 minutes, stirring often.
  5. Add the coconut milk and heat through, add 1 desert spoon Nam Prik (Fish Sauce) then add the chopped coriander.
  6. Heat some more oil in a separate pan and fry the prawns in a little Peri Peri Oil on each side until cooked . Add Prawns to main pot . Add Lime Juice Cook slowly for 3mins, serve on rice or noodles