I have quite a few family and friends who like seafood so it’s always nice to give them quite a surprise when they are expecting a dish with some subtle flavours but instead they get a dish with big flavours, nice and creamy and with a real zing to finish.
Having visited a few countries in Asia I have found a big appreciation and love for spicy dishes, Thai food ranks right up there with my favourite flavours. Thai food is simple but also complex, some dishes are quick to make but they are all full of flavour and fun to make and eat as well.
Whilst this is not strictly an authentic Thai dish it really does taste good! It always hits the spot for whoever I make it for and always has people coming back for more. I have made a few Thai recipes with red curry paste but this is one of my favourites.
As things go you cannot really go wrong with a red curry paste coconut milk recipe, especially when you add some fresh crisp veggies and seafood to make the dish pop.
Prep time: 5 minutes
Cook time: 15 minutes
Calories per serving: 225
Cost per serving: £ 1.31p
2 heads pak choi
200 g beansprouts
1 bunch spring onions
2 heaped teaspoons Thai red curry paste
100g solid creamed coconut
600ml semi skimmed milk
Chop the spring onions and the pak choi into small but not overly small pieces. This soup is made to be quite a thick and chunky soup.
Add the coconut milk and the red curry paste into a medium saucepan along with about 50mls of the milk.
Gently warm the ingredients whilst stirring the mixture until the coconut block has melted and has formed a smooth paste. If you are using coconut cream instead of creamed coconut then this will only take a few minutes.
When the coconut, curry paste and milk have blended together add the rest of the milk and bring to the boil and then reduce the heat to simmer for 5 minutes. It’s important not to leave the heat up high as this will begin to break down the ingredients. You want a gentle simmer to stop this from happening.
Add the prawns to the pan and bring to the boil again and simmer for 10 minutes and then serve.
Use basics frozen prawns instead of regular peeled prawns this will reduce the price dramatically.
Use finely chopped savoy cabbage instead of pack choi and finely chopped white onion instead of spring onions to bring the price down to under a pound per serving!
Using the above hacks can reduce the price to under £1 per serving (95p)