yumyumyummers

spicy curry prawns w/ organic veggies & cashews

In culinary experiments, dinner, easy weeknight meals, ethnic food, gluten-free, lunch on 01.24.11 at 7:44 pm

i’m a big fan of spicy food. so i suppose it’s only natural that i like to introduce a little indian/thai fusion into my cooking from time to time. this curry dish is quite lovely and surprisingly easy to make… it reminds me of the wonderful curries i enjoyed during my travels to thailand and cambodia a few years ago. this is a healthy & simple weeknight meal — and even better, curry leftovers are perfect for lunch the next day!

veggies:
– brown 2-3 shallots (rough chop) with extra virgin olive oil (evoo) in a wok
– add 3 cups baby organic potatoes, cut into 1/2 for bitesize pieces
(tip: best to get an assortment of purple, yellow & red potatoes to add a punch of colour!)
– season w/ ground black peppercorns. add some fresh cilantro leaves (rough chop).
– sauté on high heat, until potatoes are browned and cooked.
(tip: try poking a potato w/ a fork. the potato should be relatively easy to poke thru w/o resistance.)
– add 1 small head broccoli (cut into florets) to the wok
– add 2 tsp water, to help perk up the broccoli (should help the broccoli turn a vibrant green)
– remove the potatoes & broccoli from wok. set aside in large bowl (covered to keep warm)

spicy curry powder:
(tip: most grocery & health-food stores have a great selection of red curry powder. i like dean & deluca’s spicy curry powder blend.)
– if you want to make your own gluten-free curry powder from scratch, try experimenting by mixing a combo of ground cumin, ground cayenne pepper, ground coriander, etc. by sifting the individual spices together in a small bowl. (sometimes pre-packaged curry powder may contain flour or bread crumbs, so best to avoid this if you follow a gluten-free diet.)

prawns:
– add 2 cups (1/2 medium bag) large prawns into wok on medium heat (ideally raw, deveined, peeled w/ tail-on)
– drizzle & toss w/ evoo. season prawns w/ 3 tbsp spicy curry powder.
– add 1/2 cup organic edamame beans (frozen & deshelled is best)
– add 1/3 cup unsalted cashews
– add 1/2 large red pepper & 1/2 large yellow or orange pepper, seeded & cut into long strips
– cook for a few minutes until the prawns are no longer translucent. should be a nice vibrant white & pink in colour.
– add potatoes & broccoli to wok. combine w/ other ingredients for a few minutes, so that curry seasoning is evenly distributed.
– feel free to add another tsp curry powder, if you like it extra spicy! :)

food styling:
– best to plate this hearty dish in a medium soup bowl. garnish w/ a couple sprigs of fresh cilantro.


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