Thai Curried Prawns

Ingredients:

• 10 large prawn
• 1 ¼ tbsp of yellow curry paste
• 2 tbsp of butter
• 3 tbsp of dry white wine
• ¼ cup of basil leaves
• ½ cup of coconut milk
• ½ cup of vegetable stock

Directions:

1. Simmer the butter and curry together.
2. Add the prawns and sear them for a minute.
3. Add the remaining ingredients and simmer on high.
4. Remove the prawns but continue to boil the ingredients until they reduce slightly.
5. Serve the prams a top a bed of rice and pour the coconut milk reduction over top.

Serves: 3-5 persons

Thai Curried Snapper

Ingredients:

• 1 ¾ lbs of snapper fillet
• 1 can of coconut milk
• 1 tbsp of brown sugar
• 1 tsp of paprika
• salt and pepper
• 1 tbsp of red curry paste
• 1 tbsp of lemon zest
• 1 ½ tbsp of fish sauce

Directions:

1. Set the fish aside. Beat together the remaining ingredients in a separate bowl.
2. Place the fish in a baking dish and pour the ingredients over top the snapper.
3. Bake the snapper in a 450-degree oven for 15-20 minutes.
4. Serve over top rice.

Serves: 4 persons

Chickpea Curry

Ingredients:

• 2 onion, chopped
• 2 cans of chickpeas, strained and rinsed
• 2 tomatoes, diced
• 2 tbsp of lime juice
• ¼ cup of fresh chopped coriander
• 2 tbsp of red curry paste
• 1 celery stalk, chopped
• 1 can of coconut milk
• ½ cup of chopped basil
• 2 tbsp of sesame oil
• 2 tsp of brow sugar
• 1 cup of vegetable broth
• 2 tbsp of hot chili garlic sauce
• 2 garlic cloves, chopped

Directions:

1. Simmer everything but the coconut milk in the sesame oil for 6-8 minutes.
2. Add the coconut milk and vegetable broth.
3. Simmer for 6 minutes.
4. Serve over rice.

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