yumyumyummers

coconut curry prawns & organic veggies

In culinary experiments, dinner, easy weeknight meals, ethnic food, lunch, vegetarian on 03.16.11 at 7:48 pm

cooking is a bit of an escape for me… where you can whisk yourself away (haha, how punny!) and totally get ‘in the zone’ — madly chopping ingredients, experimenting with new and old flavours, and dreaming up new dishes. sometimes i like to take a culinary trip, cooking up dishes from different cuisines from around the world. this time i was inspired by thai cuisine and cooked up this thai fusion dish — balancing the traditional thai flavours of spicy, sweet, sour & salty.

veggies:
– brown 2-3 shallots (rough chop) w/ extra virgin olive oil (evoo) in wok on high heat
– add 2 cups baby organic potatoes (cut into halves) to wok
(tip: best to get an assortment of purple, yellow & red potatoes to add a punch of colour!)
– add 1 cup organic baby carrots (diced)
– season w/ lemon pepper (sour), ground black peppercorns. add some fresh cilantro leaves (rough chop).
– sauté on high heat, until potatoes & carrots are cooked.
(tip: try poking a potato w/ a fork. the potato should be relatively easy to poke thru w/o resistance.)

– add 2 heads of organic broccoli (cut into florets) to wok
– add 2 tsp water, to help perk up the broccoli, to turn a vibrant green
(tip: you can reserve broccoli stems as ingredients for homemade broccoli soup.)

– remove sauteed veggies from wok. set aside in large bowl (covered to keep warm)

spicy curry powder:
– 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.

(tip: most grocery & health-food stores have a great selection of red curry powder. i like dean & deluca’s spicy curry powder blend. but 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 high heat (ideally raw, deveined, peeled)
– drizzle & toss w/ evoo. season prawns w/ 3 tbsp curry powder (spicy), ground black peppercorns and a dash of salt (salty)

– add 1 can light coconut milk (sweet) to wok
– cook for a few minutes until the prawns are no longer translucent. should be a nice vibrant white & pink in colour.
– add 1/8 cup fresh cilantro (rough chop) to wok
– add cooked veggies 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
– season w/ a dash of ground black peppercorns
– garnish w/ a couple sprigs of fresh cilantro

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