Thai Prawn Dumpling Red Curry
Lovely pink prawn dumplings and fresh green courgette noodles served in a creamy, spicy satay red curry broth. This is a colourful and exotic wonder, sure to impress yet simple to make!
Prep time: 20 minutes Cook time: 15 minutes Serves: 4
For the curry
12 pre-made prawn dumplings (We love United Food Co)
1 tbsp liquid coconut oil (We love Olivado)
1 onion – thinly sliced
1 tbsp sliced fresh ginger
1 tbsp chopped fresh garlic
3 tbsp red curry paste
1 tbsp smooth peanut butter (we love Chantal Organics)
1 can (400g) coconut milk (we love Chantal Organics)
1 cup chicken stock (we love Simon Gault)
¼ cup sliced bamboo shoots, canned
2 tsp raw sugar (we love Chantal Organics)
3 large courgettes – spiralised into noodles
1 lemon – wedges
1 spring onion – sliced thinly
A handful fresh coriander (We love Superb herb)
A handful fresh chives (We love Superb herb)
We used a Le Creuset heavy based pot to make our curry
In a large pot over a medium heat, fry off the off the onion, ginger and garlic in coconut oil until soft and translucent. Add the red curry paste and peanut butter and fry off for a further minute.
Add the coconut cream and stock to the pot, bring to the boil and then turn down to a gentle simmer. Taste and add sugar if necessary.
Add the prawn dumplings and bamboo shoots and simmer for 5 minutes.
Divide the courgette noodles between bowls and pour over the satay curry. Top with dumplings, coriander, chives, spring onion and lemon.