1 tbs sunflower oil 1 onion, thinly sliced 2 garlic cloves, finely chopped 1 long red chilli, seeds removed, finely chopped 2 tbs Thai red curry paste 12 small chat potatoes 400ml coconut milk 400g peeled green prawns 1 tbs fish sauce 1 tbs lime juice, plus lime wedges to serve Thai basil (see note) and coriander leaves, to garnish Steamed rice, to serve
Method
Heat the oil in a deep frypan or wok over medium heat. Add the onion and cook, stirring, for 2-3 minutes until softened but not coloured. Add garlic and chilli and cook for a further minute, then add curry paste and cook, stirring, for 1-2 minutes until fragrant. Add potatoes, coconut milk and 400ml water. Bring to the boil, then reduce heat to low and simmer for 10 minutes until potatoes are almost tender.
Add prawns and cook for 2 minutes or until prawns are cooked through and potato is tender, then stir in fish sauce and lime juice. Remove from the heat and stir through basil and coriander.
Serve the curry with rice and lime wedges to squeeze over.
Banana Tart Tatin
Added: 13/05/13 : 15:20:45
Serves 4
Ingredients
30g butter, finely chopped 2 tbs brown sugar Pinch of ground cinnamon 2 small bananas, peeled, cut into 1cm-thick slices 1 sheet (25 x 25cm) ready-rolled frozen butter puff pastry, just thawed Vanilla ice-cream, to serve
Method
Preheat oven to 210°C. Divide the butter among four 250ml (1-cup) capacity ramekins. Sprinkle over the sugar and cinnamon. Arrange the banana, overlapping, over the sugar mixture.
Use a round 10cm-diameter pastry cutter to cut 4 discs from the pastry. Place the discs over the banana. Fold over edges to enclose filling. Bake for 20 minutes or until golden. Turn out onto serving plates. Serve with ice-cream.
Prawn & Potato Curry
Banana Tart Tatin