Thai prawn curry

Thai Prawn Curry is on the menu for tonight…

Prawns

Red pepper and any other veggies you want to include

Lemongrass

Chillis

Ginger

Garlic

Tumeric

Fish paste

Fish sauce

Soy sauce

Oil

• Chop the garlic, chillis, ginger and lemongrass.
• Add to a food processor along with the tumeric, fish paste and a little water.  Blend.
• Heat the oil in a wok, then add the paste from the food processor.  Fry for a minute or so.
• Add the prawns.  Coat well with the paste.
• Add the peppers and any other veggies.
• Add some fish sauce (this will make it salty)
• When the prawns and veggies are cooked add some soy sauce and serve with rice or noodles.

Sometimes we’ll add a little lime juice or a little sugar – the best thing to do is taste it as you go along.

Home alone

Tonight I am home alone!  It’s become something of a rarity recently so I’m planning on taking full advance of it; I’ve finally decided upon a lovely dinner of egg fried rice with prawns and will settle down with a glass of something cold and white and watch American Beauty.  It’s a film I’ve been meaning to see for years but have only just got round to buying.

Egg Fried Rice

Rice

Oil

Beaten egg

Salt and Pepper

Chilli Flakes

Red Pepper

Prawns

Soy Sauce

• Cook the rice and then cool quickly by running cold water through it.  Preferably do this the night before using left over rice.
• Heat a little oil in a frying pan then add the rice (be careful, if there is too much water in the rice then you’ll end up with lots of little explosions!) and cook for a couple of minutes, continually stirring the rice.
• Push the rice to one side of the frying pan and add the beaten egg with a little more oil.
• Use chopsticks to break the egg up as it starts to cook.  Slowly work the rice and egg together.
• Add chopped pepper and the prawns and allow to cook for a couple of minutes.
• Season with salt, pepper and chilli flakes then pour on some soy sauce.

I like to serve this with prawn crackers.