Prawns Yellow Curry
Written by Pakornkiat
Cooking time: 10 min
Serving: 4 people
June 3, 2020
Ingredients
• 400ml Blue Elephant coconut cream
• 12-16 pieces of headless prawns (about 350g)
• 2 Tbsp vegetable oil
• 100 ml of stock or water
• 4 spears of asparagus
• 4-5 pieces of cherry tomatoes
• 1 parboiled potato (diced)
• 1/2 white onion (sliced)
• 1 Tbsp Blue Elephant Fish sauce
• 1/2 Tbsp sugar
Optional : coriander leaves for garnishing
Cooking Steps
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Simmer until cooked through and garnish the dish with coriander leaves before serving. Serve hot with Thai Jasmine rice.
Cooking Steps
Step 1
Bring to boil.
Step 2
Step 3
Step 4
Step 5
Step 6
Simmer until cooked through and garnish the dish with coriander leaves before serving. Serve hot with Thai Jasmine rice.
Chef s Tip
For a vegan curry, replace the prawns with tofu or tempeh and use light soya sauce instead of fish sauce for seasoning.
Feel free to modify the recipe by using different local & seasonal vegetables available near you; just make sure to cook first veggies that could release water while boiling in the sauce and risk to dilute it.
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© Blue Elephant International 2020
Website made by LB Digital Consulting - Web Marketing Services
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