Tuesday, 20 December 2016

Gluten Free Thai Red Prawn Curry - Recipe

Moving out is expensive. I'm at the age where I'm paying too much for rent/commuting and not getting paid enough to live comfortably. (clearly feeling sorry for myself today!) I'm also pretty guilty of payday splurges and finally caving for that dress I've not been able to afford all month, or a new beauty release I keep eyeing up on Instagram. As a result, I end up scrimping and saving by the end of the month in every way possible. 

When I was asked to get involved in this Payday Millionaire campaign it was perfect for me. I've tried really hard to keep myself eating well during the entire month, so am a massive fan of meal prep and bulk cooking. If you want me to do a post on how I do this weekly I'm happy to, and also keen to share more recipe ideas with you all! Oh, and if you want to read more about the payday splurge, this article has some hilarious memes and really fascinating facts.

Christmas is almost here, and with the cold weather I've had a desperate need for warm lunches. I'm a pretty lazy chef, so cooking in bulk on a Sunday and freeze for many meals is definitely a go to for me. This Thai Red Curry is one of my favourites, the paste recipe makes 7 batches, each of which make 5 meals, which is unbelievable.

It's Gluten Free, Nut Free, Dairy Free and if you miss out the Prawns it's even Vegan. Or if you're feeling a little more lazy, there's a quick substitute making it a 10 minute recipe.

To make 5 servings you’ll need;
  • 1 Pack of king prawns (optional, recipe is Vegan without this)
  • Coconut Milk 
  • Chopped Tomatoes
  • Rice 
For the paste (makes 7 batches);
  • 4/5 shallots OR 1 onion
  • Cumin Seeds (2 tea spoons)
  • Lemongrass (sliced up)
  • Ginger (2 teaspoons grated)
  • 6 Garlic Cloves 
  • 4 Red Chillies
  • Paprika (2 teaspoons)
  • Garlic Salt (a pinch)
Optional; Mixed Vegetables.

To make the paste;

Slice open the Chillies and remove all the seeds. Pop these into a food processor/blender.

Using a small pan (without any oil!) heat to a medium heat and add 2 or 3 tea spoons of cumin seeds, depending on your preference of taste. Heat these for approx. 5 minutes, while your kitchen fills with the most incredible smell, then transfer to a mortar and crush to a fine powder. (I just used a cocktail shaker and wooden stick for this! Making do with what I had!)

Add the rest of the ingredients into the blender and blend until a paste consistency. 

Separate into portions of 2-3 tea spoons and freeze for up to 2 months! My batch made 7 portions!! I’ll use these to make lots of different things, it’s great as a marinade on chicken or adapted into a ramen too!

To make the curry;

If you’re feeling lazy or in more of a rush, you can skip the first step and buy pre made thai red curry paste. I have a nut allergy so make it fresh to avoid cross contamination, but it’s easy and tastes just as good! I’ve had the Sharwoods one before and it’s by far my favourite.

Pop on your rice with some boiling water using enough to make your required portions. I use brown rice as it’s my favourite, but you can use any for this recipe!

Add a spoon of the paste into a large deep pan with oil, adding in the king prawns to fry them and marinade in the paste. Shortly after, add in the tin of chopped tomatoes, and the rest of the paste (if using pre made, I normally use 3 tea spoons in total).

Once this has cooked a bit, add the coconut milk and let it simmer. Here, you can also add some veg (I tend to use frozen veg or whatever was reduced in the supermarket) and it’ll cook it with it. **If you prefer thicker curries, you can remove the really runny liquid from the coconut milk before you add it.**

Leave to simmer while the rice cooks. Here you can taste and add more paprika if you want it hotter! Divide into your tupperware, I normally put a few in the fridge and the rest in the freezer. It’s super quick to grab out the night before and heat in a microwave! 

Let me know if you try this recipe out!

Laura xx

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