If you have any EDC Thai Red Curry Paste in your freezer and you just aren't sure what to do with it other than another chicken curry, give this a burl!! Packed full of beautiful fragrant flavours and will certainly fill you up. This was enough to serve 2 piggies (as it did us tonight and we were totally stuffed) or you can make smaller portions and it would make a great starter to a curry night. If prawns don't take your fancy, you could always use chicken thighs. I recommend you add extra water to the bowl though as you would need to cook the chicken for approximately 15 minutes. Thoroughly enjoyed here (hence the full belly - I wasn't letting any of that going to waste!) Eb x
- 20g ginger
- 1 lemongrass (approx. 20g)
- 25g coriander roots
- 120g Thai Red Curry Paste (EDC)
- 20g oil
- 20g fresh lime juice
- 40g TMX Vegetable Stock
- 2 tbsp fish sauce
- 15g soy sauce
- 20g brown sugar
- 550g coconut milk/cream (made in TMX)
- 120g water
- 4 kaffir lime leaves
- Prawn flesh (approx. 20 large prawns with all shell removed)
- 2 carrots julienne
- Bean sprouts
- Coriander leaves chopped
- 3 spring onions chopped
- 1 pack of rice noodles
Make your coconut milk/cream. For me I used 200g shredded coconut, 1200g water – cook at 100deg for 20 minutes at Speed 3. Blitz for 1 minute on Speed 8 then allow to strain into a bowl using a sieve. SET ASIDE
Prepare your rice noodles according to packet instructions. I soaked mine in warm water in the Thermoserver.
Add ginger, lemongrass and coriander roots to the bowl and blitz on Speed 8 for 5 seconds. Scrape down the sides and repeat a couple of times until everything is well chopped.
Add paste and oil and cook for 5 minutes at Varoma Speed 1.
Add lime juice, sugar, TMX stock, fish sauce, soy sauce, water and coconut milk/cream. Mix on Speed 5 for 10 seconds. Add lime leaves and cook for 10 minutes at 100deg Speed 1. CHECK the flavours. Make sure you are happy with the balance of flavours and adjust as required.
Once happy, insert the basket into the bowl and add the prawns. Cook for 6 minutes at 100deg Speed 3.
Into your noodle bowls, add drained noodles, carrot, bean sprouts, coriander and spring onions. Portion out the prawns on top.
Here’s a good tip!! To avoid getting all the bits in your soup, keep the basket in the thermomix while pouring the soup over the noodles.
Top with extra onions and coriander for garnish.