Prawn curry Thai-style

[pennywise]

Name of Recipe: Prawn curry Thai-style
Number of People: 2
Ingredients:
1 small onion, peeled and halved
2 garlic cloves, peeled
2 small red chillis, stalks removed
30 g vegetable oil
1 heaped teaspoon curry powder
1 heaped teaspoon Tom Yum paste
2 teaspoons oyster sauce
150 g coconut milk
1 small red capsicum, chopped into bite sized pieces
1 broccoli floret, chopped into bite sized pieces
3 stalks of spring onion, chopped
10 large prawns, peeled and deveined

Preparation:
1. Chop onion, chillis and garlic for 2-3 seconds on Speed 7.
2. Add oil, curry powder and Tom Yum paste. Cook for 3 min on Speed 1 at 100 ◦C.
3. Add oyster sauce, coconut milk and vegetables. Cook for 3 min at   Speed   at 100 ◦C.
4. Add spring onions and prawns. Cook for 2-3 min at   Speed   at 100 ◦C or until prawns are just cooked.
5. Serve hot with jasmine rice.

Members' comments
Katya - I made this tonight and it was delicious.   For those who don't like chili heat, this does pack a bit of a punch, but it was just as we like it.  I think it would work equally well with chicken. Incredibly quick and easy to make (took the same amount of time as the rice in the rice cooker).   I did have to cook step 3 for a bit longer but that's probably because the ingredients are so much colder here. The only change I made was to add the juice of a lime at the end which enhanced the flavour even more.Thanks so much for posting this recipe - it will become a regular from now on.

Lilli33 - Yes,this was delicious. I think as a first cooking with it after my first uses today of a few different sorbets, I did ok... However I didn't steam the fish as hubby wanted me to do it inside. Hence we had mashed fish. Lol. The flavour was lovely tho, and just the sort of Thai flavoring I was after. I squeezed half a lemon in after I finished. This definitely heightened the flavour, but then I love a bit of tang! TBH, I've never ever cooked a fish curry per se before anyway, so was happy as a first attempt. I think if I could steam the fish in its cubes to keep its integrity and just add it at the end, that would have been great!

[achookwoman]

Pennywise ,  looks good.  Love how you highlite the TMX instructions.  Thanks.

[cookie1]

Yummy. This sounds delicious. I'm adding it to my make pile. Thanks.

[pennywise]

You're welcome. I hope you like it. I made it last night and when I had the leftovers today at work, my colleagues were commenting on how heavenly it smelled. 

[johnro]

Thanks for posting Pennywise , this was so delicious I have made it a couple of times in the last 2 weeks - definitely enjoyed by all.   

[Yvette]

Yum must try this soon thank you

[Yvette]

Is Tom Yum paste available from the supermarket?

[johnro]

Sure is Yvette - our local IGA has a great asian food section so I picked it up there, but have seen it at the larger chains also. Cheers 

[Yvette]

Thanks Robyn

[Katya]

I made this tonight and it was delicious.   For those who don't like chili heat, this does pack a bit of a punch, but it was just as we like it.    I think it would work equally well with chicken

Incredibly quick and easy to make (took the same amount of time as the rice in the rice cooker).   I did have to cook step 3 for a bit longer but that's probably because the ingredients are so much colder here 

The only change I made was to add the juice of a lime at the end which enhanced the flavour even more.

Thanks so much for posting this recipe - it will become a regular from now on.

[Lilli33]

Ok am going to try this one tonight (first night with my new TC) using snapper steaks diced. I might see if I can work out the steamer and it can steam while the other is cooking??? Will let you know how I get on... Wish me luck 

[Twitterpated]

Thanks for bumping this recipe. Went looking for a recipe for the paste and found this.

[Katya]

Thanks for bumping this - I've just seen my comment and can't even remember cooking it.   Must try it again 

[Lilli33]

Yes,this was delicious. I think as a first cooking with it after my first uses today of a few different sorbets, I did ok... However I didn't steam the fish as hubby wanted me to do it inside. Hence we had mashed fish. Lol.

The Flavour was lovely tho, and just the sort of Thai flavoring I was after. I squeezed half a lemon in after I finished. This definitely heightened the Flavour, but then I love a bit of tang! TBH, I've never ever cooked a fish curry per se before anyway, so was happy as a first attempt. I think if I could steam the fish in its cubes to keep its integrity and just add it at the end, that would have been great!

[judydawn]

Lilli, you would need the highest temperature (varoma on the TMX, don't know what it is called on the TC) to steam the fish in the steaming basket and as the sauce is cooked at 100^o, you would have to steam the fish separately and keep it warm whilst making the sauce or cook the sauce first and keep that warm whilst you steam the fish.