Surf & Turf Curry
Prep time: 2 mins
Cooking time: 6
Ingredients
- 1 tbsp
vegetable oil
- 2 tsp
Blue Dragon Premium Green Curry Paste
- 1 can
Blue Dragon Thick & Creamy Coconut Milk
- 3
shallots, finely chopped
- 50g
mange tout peas
- 2
baby aubergines, quartered
- 6
king prawn, raw
- 150g
fillet steak, cut into thin slices
- 1 tbsp
sugar
- 1 tbsp
Blue Dragon Thai Fish Sauce
- 1
red chilli, finely sliced
- Handful
Thai basil
- 1 carton
Blue Dragon Coconut Cream
Try this recipe with
Premium Red Curry PasteSurf & Turf Curry
The best of both worlds in a Thai Curry - prawns AND steak!
Preparation:
- Place the oil in a pan over a medium heat. Add the curry paste and fry for 20-30 seconds.
- Add the coconut milk and bring to a simmer. Then add the shallots, mange tout and aubergines, as well as the prawns and sliced steak.
- Cook for 3-5 minutes until cooked through and tender. Add the sugar and fish sauce to taste.
- Garnish with finely sliced chillies, Thai basil or fresh coriander and coconut cream (or some of the thicker part of the coconut milk from the top of the can).
Useful tip:
It is important to fry the paste in oil first to release the aromas of the aromatic herbs and spices... more
