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!
Equipment
- We used a Le Creuset heavy based pot to make our curry
Ingredients
For the curry
- 12 pre-made prawn dumplings
- 1 tbsp Olivado liquid coconut oil
- 1 onion thinly sliced
- 1 tbsp fresh ginger sliced
- 1 tbsp fresh garlic chopped
- 3 tbsp red curry paste
- 1 tbsp Chantal Organics smooth peanut butter
- 400 g can Chantal Organics coconut milk
- 1 cup chicken stock
- ΒΌ cup sliced bamboo shoots canned
- 2 tsp raw sugar
- 3 large courgettes spiralised into noodles
To serve
- 1 lemon wedges
- 1 spring onion - sliced thinly
- a handful Superb Herb fresh coriander
- a handful Superb Herb fresh chives
Instructions
- 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.
- Devour!
Tried this recipe?Let us know how it was!
