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Experiment as you please with the quantities of spices and herbs to suit your own taste - and with the quantities of soft cheese and milk depending on how thick you like your sauce! That's the beauty of making your own curry!

The curry paste ingredients makes about 5-6 tablespoons which can keep up to a week in the fridge.

http://hungryjenny.blogspot.com/2010/04/say-no-to-takeaway-make-your-own-thai.html

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 2
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Ingredientes

Cost per serving $1.40 view details
  • 1 haddock fillet
  • Large handful of king prawns
  • Large handful of sugar snaps
  • 2 spring onions
  • 1 red pepper
  • 200g basmati rice
  • 2 tbsp soft cheese
  • Skimmed milk
  • Fresh coriander and a few lime wedges to serve
  • For the curry paste:
  • 2 garlic cloves
  • 1 tsp lemon grass
  • 1 tsp cumin
  • Half tsp coriander seeds
  • 1 tbsp chopped onion
  • Juice and zest of half a lime
  • Bit of fresh ginger
  • Some fresh coriander
  • Pinch of salt
  • Couple of green chillies (optional - I can't handle them personally!)

Direcciones

  1. Bring the basmati rice to the boil, then cover and leave to simmer for 20 minutes.
  2. Whizz the curry paste ingredients together in a food processor.
  3. Add the paste to a pan on low heat. Pour in the milk and cheese and mix gently until the cheese has melted.
  4. Tip in the haddock and prawns and cook for a few minutes. Add the pepper, sugar snaps and spring onions.
  5. Serve with the steamed rice, garnishing with some fresh coriander and a couple of lime wedges.

Nutrition Facts

Amount Per Serving %DV
Serving Size 243g
Recipe makes 2 servings
Calories 476  
Calories from Fat 50 11%
Total Fat 5.7g 7%
Saturated Fat 3.06g 12%
Trans Fat 0.0g  
Cholesterol 22mg 7%
Sodium 158mg 7%
Potassium 444mg 13%
Total Carbs 90.55g 24%
Dietary Fiber 3.3g 11%
Sugars 5.93g 4%
Protein 13.9g 22%
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