Thai Prawn Basil Curry
Prawn basil curry:
3 T sesame oil
4 garlic cloves, very finely chopped
2 T fresh ginger, grated
3 T Thai yellow curry paste
1 yellow bell pepper, julienned
2 spring onions, chopped
4 carrots, peeled into ribbons
12 bok choi stems with leaves
500 ml fish stock
400 g (1 can) coconut cream
1 T fish sauce
1 tsp soy sauce
Juice of ½ lime
1 kg large prawns, deveined and shelled
30 g basil leaves, chopped
20 g coriander leaves, chopped
juice of 1 lime
300 g rice noodles, cooked according to package instructions
A few leaves coriander
Cucumber and celery salad:
10 mini cucumbers, cut into quarters
4 stalks celery sticks, sliced diagonal and leaves chopped
4 spring onions, chopped including the green part (or 2 big ones, white and green parts)
2 T mint leaves, chopped roughly
400g edamame beans (with shells on), steamed and podded
3 T soy sauce
4 tsp mirin
3 T lime juice
Juice of 1 naartjie juice or mandarin
2 tsp brown sugar
Zest of 1 lime
pinch red chilli, chopped finely
1. Heat a large saucepan add the oil, heat until hot. Sauté the garlic and half the ginger in a large saucepan pan for a minute and stir in the curry paste.
2. Add the spring onion and peppers, and carrots and stir for another 2 minute.
3. Stir in the stock, coconut cream, fish sauce and soy sauce.
4. Bring the mixture to a boil and simmer for 5 minutes with the lid half opened.
5. Add the bok choi and cook for 3 minutes.
6. Add the prawns, herbs, lime juice and rest of the ginger and cook for 3 minutes.
7. Switch the heat off and allow to sit in the broth for 2 minutes until cooked – this prevents the prawns from overcooking.
8. Serve with rice noodles, cucumber and celery salad and garnish with coriander.
Cucumber and celery salad
1. Place all the salad ingredients together into a serving bowl.
2. Mix the dressing ingredients together in a jar and shake well.
3. Drizzle enough over the salad and toss well. Serve immediately.