Food glorious food!
On a weekday, I’m not often left with too much time or energy to do anything complicated. That’s when prawns are a handy thing to have in the freezer. They’re quick to cook and we all love them. So win-win. And nowadays I’m trying to bring more green veg into our food, so I’ve decided that when I’m making my own dish and not following a ‘traditional’ recipe, I will try and add in some vegetables where earlier I may not have.
I always have a few Thai curry pastes (green & red curry and Tom Yum) in my stock cupboard. They are great not only for the standard curries but also as flavours for stir-fries. Recently, I also discovered panang curry paste and I have enjoyed playing around with it in various prawn dishes. This particular recipe is fairly quick to make and is very moreish.
Looking for a quick and easy side dish to accompany your main meal? Try these spicy king prawns, with a hit of garlic and curry leaves.
saffronambrosia 