I just have to get a few things out:
1. This weather is starting to get on my nerves. My camera refuses to take photos with no natural sunlight and therefore I have been using my iphone which is highly unprofessional and just plain dorky.
2. I attempted to make homemade croissants on the weekend and they were a complete and total failure. I tried four different batches and every time the yeast wouldn’t get foamy and even if I managed to get to the point of making the dough, it would be hard as a rock. I eventually figured out my house was just too cold for the yeast to activate properly and by that point I had no energy to try again. Maybe next weekend.
3. I have to move in 11 days and I haven’t started packing yet. Woops.
4. My monthly obsession is currently Asian dishes. Last week it was chinese and this week it’s Thai. Actually, I have always been obsessed with Thai food. It is one of my favorite things to get for take out. Specifically, Green Curry Chicken. SO I decided to try to make it myself and sub in prawns instead of chicken. I even went the extra mile and made coconut scented rice which I think is a must for this recipe!
Lets get started, shall we?
Coconut Scented Rice:
Makes 4 servings
2 1/2 cups cold water
1/2 cup Coconut Milk
1 tsp Salt
2 cups Thai Jasmine Rice
In a pot over high heat, add the water, coconut milk and salt. Bring to a boil and then add the rice. Reduce the heat to low and then cover with a tightly fitting lid. Cook for 18-20 minutes and then remove from heat and keep covered for 5 minutes. Serve with your favorite thai dish!
Coconut Green Curry Prawns:
Makes 4 BIG servings
1 tbsp Canola Oil
4 tbsp Green Curry Paste
2 1/2 cups Coconut Milk
1 tbsp Fish Sauce
1 lime plus another lime cut in wedges for serving
1 cup Cubed Pineapple, Fresh would be great but I used canned
1 Red Pepper Sliced Thinly
1 lb Raw peeled and de veined Prawns
1/2 cup Chopped Cilantro
In a wok or large saucepan, heat the oil over medium high heat. Add the curry paste and saute, stirring with a spoon, for 1-2 minutes until fragrant. Add the coconut milk and fish sauce and bring to a boil, once boiling reduce heat to low. Grab your whole lime and slice it in half, squeeze the juice of both halves into the curry/coconut mixture and then just drop the squeezed out halves into the mixture (they will continue to add some nice flavor to the sauce.) Allow the curry to simmer on low heat for 10-15 minutes, stirring every 5 minutes or so.
Once the sauce has simmered, this is the time to taste for seasoning. Everyone’s tastes are different, I found that the 4 tbsp of curry paste was just the right amount of spice for me. Mr. Delish could have handled it hotter but I am a big baby and wouldn’t allow it. If you taste it and feel like it needs more curry, just stir some in and taste it again. If it needs more salt, add more fish sauce or just add some salt. The reason that you really need to taste the curry before you go any further is twofold. For one, pre-made curry pastes can vary greatly in flavor, salt and spice, therefore it would be silly of me to say 4 tbsp of ANY particular brand, would produce the exact same flavor. Secondly, everyone’s idea of spicy is different, therefore to make sure that you are happy with the flavor, you really need to taste and adjust.
Once you are happy with the flavor of the curry sauce, you can add in the pineapple, red pepper and prawns. Cook for 4-5 minutes, until the prawns are pink and cooked through. At the last minute, add about half of the chopped cilantro and give the curry a good stir. Serve over the coconut scented rice and garnish with a sprinkle of the remaining cilantro, and some lime wedges on the side.